Chicken supreme with a blueberry and white chocolate sauce

Ingredients for 2 servings:

• 1 chicken breast (Chicken supreme*)
• 4 tbsp butter
• 100 g white mushrooms
• 200 ml cream
• 2 cl cognac
• 80 ml chicken stock, preferably home-grown
• 80 g white chocolate
• 200 g blueberries, (blueberries), fresh
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 180°C. Wash the chicken under cold water, remove any tendons, lightly salt, rub with 2 tablespoons of butter, wrap in aluminum foil, and cook in the oven for 20-25 minutes until pink. It’s important that the meat isn’t cooked through yet! Meanwhile, wash and sort the blueberries, clean the mushrooms, and slice them. Sauté in 2 tablespoons of butter, add the cream, cognac, and chicken stock, and simmer for 5 minutes. Stir in the chopped chocolate. Cut the meat into strips and let it simmer in the sauce until done, stir in the blueberries, season with salt, and pepper. Serve with rice or pasta and a side salad. Note: If you can’t find Suprème, you can also use chicken breast, but of course, reduce the oven time so it comes out pink; this is the only way to ensure it’s beautifully tender and juicy. *Wings with adjacent breast fillet in one piece.