Description
The chefs from restaurants labeled Fait Maison offer you their recipes with Gruyère AOP.
This recipe is provided by the collective catering of Collège de Grand Champ in Gland VD.
Ingredients
Scale
FOR 4 PEOPLE:
- 4 yellow chicken supremes
- 2 teaspoons mustard
- 150 grams grated Gruyère AOP
- 0.5 liter chicken broth
- 0.25 liter 35% cream
- 30 grams potato starch
Instructions
CHICKEN SUPREME
- Marinate the chicken by brushing it with mustard for 1 hour.
- Then coat the chicken with 75 grams of grated Gruyère AOP.
- Place in a dish and cook at low temperature for 1 hour at 90°C.
- Finally, preheat your oven to 220°C to brown your chicken while keeping it moist.
SAUCE
- In the meantime, heat the chicken broth, add the heavy cream, then thicken with the potato starch. Slowly reduce to obtain the desired consistency, then incorporate the remaining grated Gruyère AOP and let it melt. Finally, use a blender to obtain a smooth and shiny sauce.
- Serve either by coating or serve the sauce on the side.
Notes
Side dishes of your choice