Chicken Supreme with Champagne Sauce
4 servings
60 minutes
Chicken suprême with 'Champagne' sauce is a refined dish of European cuisine that embodies taste sophistication and culinary mastery. Tender chicken fillet infused with spice aromas wraps around juicy shrimp, creating a harmonious blend of textures. The golden crispy crust adds appetizing appeal, while the velvety champagne sauce with delicate cream and a hint of sweetness turns each serving into a culinary masterpiece. This dish is perfect for festive dinners, special occasions, or romantic evenings, impressing with its rich flavor and exquisite aroma. Serving the suprême sliced diagonally with 'Champagne' sauce on the plate highlights its elegance, and pairing it with a glass of sparkling wine makes the meal truly festive.
1
Peel the shrimp, remove the intestinal vein. In a bowl, mix wine with crushed garlic and salt and marinate the shrimp for 25-30 minutes.
- Tiger prawns: 6 pieces
- Dry white wine: 0.3 glass
- Garlic: 1 clove
- Salt: to taste
2
Cut the chicken fillet lengthwise, not cutting all the way through. Open it like a 'book', cover with plastic wrap, and pound well. Lightly salt and pepper.
- Chicken fillet: 1 piece
- Freshly ground black pepper: to taste
- Ground white pepper: to taste
3
Prepare the sauce: reduce the champagne in a saucepan until its volume is reduced by 4 times. While stirring constantly, add the cream, sugar, and a pinch of salt. Cook, continuing to stir, until thickened for 4-5 minutes.
- Semi-dry champagne: 200 ml
- Cream 30%: 0.5 glass
- Sugar: 1 teaspoon
- Salt: to taste
4
Prepare the breadcrumbs. Cut the crusts off the frozen loaf, grate it on a fine grater, and sift.
- Loaf: 0.3 piece
5
Place 3 shrimp on each chicken fillet and roll it up. Dredge the roll in flour, dip in lightly beaten egg, and coat with breadcrumbs, repeating the process 2-3 times.
- Tiger prawns: 6 pieces
- Wheat flour: 3 tablespoons
- Chicken egg: 1 piece
- Loaf: 0.3 piece
6
In a thick-bottomed pan, heat a mixture of vegetable and butter well and fry the rolls on all sides for about 7-8 minutes.
- Vegetable oil: 2 tablespoons
- Butter: 2 tablespoons
7
Place the rolls in a baking dish, put them in a preheated oven at 180 degrees and cook for 20 minutes. When serving, cut them diagonally with a sharp knife, arrange on a plate and add 'Champagne' sauce.