From:           Char Rice
  Subject:        Supremes de Volaille Rouge et Vert (Lime Chicken)
  To:             Cooking
Supremes de Volaille Rouge et Vert
Chicken/Lime - Chicken breasts in tomato-lime sauce
The French name means "boneless chicken breasts in red and green sauce." I like it a lot.
Chef:    Tony Lill

1 whole chicken breast

juice of 1 lime
1/2 cup  white wine
1  garlic clove, finely chopped
1 tsp ginger
pinch tarragon

juice of 1 lime
3 oz white wine
salted butter
3 oz tomato paste

1)  Mix the marinade ingredients.  Bone the chicken breast, obtaining 2 supremes, and
marinate for at least 30 minutes. Reserve bones.

2)  Cook a boullion using the bones. You will need about 3 oz.

3)  Drain, flatten, and flour the supremes. Saut'e quickly in clarified butter, about two
minutes on each side. Remove and keep warm.

4)  Raise the heat to high, add wine, lime juice, tomato paste, and bouillon.  Cook down
until it looks like it's been cooked too much. Remove from heat and swirl in a goodly
chunk of butter. If you remove the sauce too soon, it will be too soupy.  The sauce
should be cinnamon-coloured and shiny.  There will be very little sauce-you may need a
rubber scraper to get it out of the pan.

5)  Serve with rice or some other bland vegetable.

Experiment with the sauce, varying the ratio of ingredients. I have just strained the
chunky bits from the marinade and used that.  Wear a raincoat when making the sauce.
It  splatters.

Difficulty: moderate (judgment required).  Time: 30 minutes marinating, 10 minutes
cooking.  Precision: no need to measure.

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