John Myers
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Roasted Corn-fed Chicken Breast Suprême
The perfect roasted corn-fed chicken breast suprême recipe with a picture and simple step-by-step instructions.
Barley risotto:
- 1 Carrot
- 1 Onion
- 1 small piece Leek
- 50 g Butter
- 250 g Barley pearl barley
- 125 ml White wine dry
- 100 ml Noilly Prat
- 1 pinch Seasoned salt from my KB
- 50 g Freshly grated Parmesan
- 50 g Garlic pepper from my KB
- 650 ml Vegetable broth hot
- Freshly grated nutmeg
- Finely chopped parsley
Corn Chicken Breast:
- 4 Corn chicken breasts with skin and upper bone from the wing.
- 4 Paprika powder
- 4 Mace
- 4 Seasoned salt from my KB
- 4 Garlic pepper from my KB
- 4 Telly cherry pepper
- 2 tbsp Clarified butter
- 1 Clove of garlic
- 2 Bay leaves
- 50 ml Noilly Prat
Butter_Sugar peas:
- 200 g Sugar snap
- 2 tbsp Butter
- Salt
Barley risotto:
- Peel the carrot and onion. Then finely dice the carrot, onion and leek. Heat the butter in a saucepan and fry the vegetables in it, then fry the pearl barley and deglaze with white wine and Noily Brat. Reduce a little and gradually add vegetable stock and simmer again and again. That takes about 40 minutes. Mix well!
Corn Chicken Breast:
- Detach the bones from the breast so that the bone still holds on to the meat! Then season with paprika, mace, pepper and salt!
Preheat the oven to 180 degrees circulating air!
- Then heat the clarified butter in a pan and fry the corn-fed chicken on both sides. Then put in a baking dish. Peel the clove of garlic and rub the pan with the corn chicken fat, add bay leaves and deglaze with Noily Brat. Add gravy to the breasts. Cook the breasts in the oven for 10 minutes!
Butter snap peas:
- Clean the sugar snap peas and blanch them in salted water for 3 minutes! Then melt the butter and toss the pods with a little salt.
Barley risotto:
- Add the Parmesan and a little garlic pepper, pepper, nutmeg and chopped parsley to the risotto!
- Now distribute the corn chicken breast with risotto, sugar snap peas and gravy on plates and serve!
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