Supreme of Chicken Summit |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A dish served at the Summit Restaurant - Sydney, Australia. Ingredients:
4 chicken breasts |
flour |
salt |
pepper |
1/4 cup milk |
fresh breadcrumb |
butter, for frying |
2 cups chicken stock |
45 g butter |
1/3 cup flour |
125 g hazelnuts |
2 tablespoons brandy |
1/2 cup cream |
salt |
pepper |
2 teaspoons lemon juice |
Directions:
1. Cut breasts in half giving you 8 pieces of chicken.
2. Coat breasts in seasoned flour.
3. Dip in combined egg and milk.
4. Coat with breadcrumbs.
5. Fry in butter both side until lightly golden brown and cooked through.
6. Drain on absorbent paper.
7. SUMMIT SAUCE.
8. Bring chicken stock to boil.
9. Combine softened butter with flour.
10. Add to hot stock
11. Cook beating well.
12. Reduce heat.
13. Simmer uncovered 10 - 15 minutes.
14. Place hazelnuts on baking tray.
15. Bake in moderate oven 5 minutes.
16. Put hazelnuts in tea towel, rub well between tea towel to remove dark dark skin.
17. Grind nuts in blender or food processor, or chop finely.
18. Add nuts to sauce with brandy.
19. Bring back to the boil.
20. Stir in cream.
21. Season with salt and pepper.
22. Add lemon juice.
23. Serve sauce over chicken.
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