A recipe offered by the Atelier des Chefs
Ingredients for 6 people:
Supreme of chicken : 6 pieces
Capers: 20 gr
Fine salt: 6 pinches
Pepper mill: 6 Tours
Olive oil: 6 cl
Water: 20 cl
salads Roman: 3 pieces
Whole liquid cream: 30 cl
Lemons: 2 pieces
Wash the salad and flat parsley. Sort the sheets of salad by removing those that are damaged, then cut sections of 3 to 5 cm wide and reserve. Chop anchovies, capers and parsley, then grate parmesan cheese. Squeeze the juice of the lemons.
Put the chicken supreme in a pan with a drizzle of olive oil. Light the fire, color them on the skin side and season, then turn them over and deglaze with a little water. Then cook for 5 to 6 min over low heat, then add anchovies, capers, parsley, cream and lemon juice. Boil everything and add the grated parmesan, then adjust the seasoning.
Cut the diced bread and fry in a pan with a drizzle of olive oil and a clove of garlic. Leave to brown for 2 minutes, stirring constantly. Remove the poultry from the pan and slice it into thin slices. In a plate, arrange the salad in the center, the chicken on top and cover with sauce. Add some parmesan shavings and finish with the croutons.
The most of the leader to succeed this recipe
Prefer the heart of the salad Roman rather than the outer leaves, it's more fragrant and crispier.