8 supremes volaille chicken breast Recipes

chicken breasts, boneless and skinless, ham, cooked, swiss cheese, egg , lighlt beaten, salt, pepper, salt, butter, flour, mushroom, quartered, shallot, finely chopped, dry white wine, tomato, peeled, seeded, and diced, heavy cream

boneless skinless chicken breasts (supremes), lemon juice, salt, white pepper, butter, minced shallots or 1 tbsp green onion, sliced fresh mushrooms, salt, white stock or 1/4 cup brown stock, port wine or 1/4 cup madeira wine or 1/4 cup dry white vermouth, whipping cream, salt and pepper, freshly minced parsley

whole boneless chicken breasts, skinned, split into halves, and trimmed, sliced uncooked country ham or prosciutto, gruyere cheese, dijon mustard, all-purpose flour, egg, dry bread crumbs, peanut oil, for frying

bone-in chicken breasts with skin (6 oz each), salt and freshly ground pepper, olive oil, carrot, chopped, chopped onions, brown veal stock, sliced button mushrooms, shallots, minced, cognac, dry white wine, chopped fresh tarragon

chicken breasts, unsalted butter, shallot, finely chopped (this amount maybe too strong for some so reduce if you want), red wine, chicken stock, salt and pepper

whole boneless skinless chicken breasts , about 1 1/4 lb, egg, salt & freshly ground black pepper, peanut oil or 1 tsp vegetable oil or 1 tsp corn oil, fine homemade breadcrumbs (see technique), flour, butter , preferably clarified, prosciutto, cheese , preferably gruyere or 4 slices fontina