Boned Chicken Breasts with Pâté

When Rossini became tired of being a musical prodigy he turned to cooking and one of his ''cooking friends was the great French chef Auguste Escoffier, who created Supremes de Volailles Rossini in his honour. It is a stunning mixture of boned chicken breasts with pate and a Madeira-based sauce.


6 servings
6 Chicken breasts, skinned and boned
Salt and pepper to taste
1 Tbs Lemon juice
75 g (3 oz) 6 Tbs Butter
225 g (8 oz) Pâté de foie gras, cut into 6 slices

for the sauce

1 Medium onion, thinly sliced
1 Medium carrot, thinly sliced
50 g (2 oz) Lean cooked ham, finely chopped
2 Tbs Chopped parsley
300 ml (10 fl oz) 1 1/4 cups Beef stock
50 ml (2 fl oz) 1/4 cup Madeira
1 Tbs Beurre manie


1. Rub the breasts with salt, pepper and lemon juice.

2. Melt the butter in a large, deep frying-pan. Add the breasts and fry for 7 to 10 minutes on each side, or until they are cooked through and tender. Transfer the breasts to a warmed serving dish and keep hot while you make the sauce.

3. Pour off all but 2 tablespoons of the butter. Add the onion, carrot, ham and parsley and fry until the onion is soft. Pour in the stock and Madeira, and bring to the boil, stirring frequently. Strain the liquid into a saucepan, rubbing the vegetables and ham through with the back of a wooden spoon. Return the pan to the heat and bring to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time, until the sauce thickens and is smooth.

4. Top each chicken breast with a slice of P¢t© and pour half the sauce over the top. Pour the remaining sauce into a warmed sauceboat and serve with the meat.

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