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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-BRST-SAUT" "M" "10/22/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN BREASTS SAUT\*(E'ED IN BUTTER" "chicken breasts, \fIsupr\*(e^mes\fP, saut\*(e'ed in butter, with brown butter sauce, \fI\*(a` brun\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fISupr\*(e^mes de volaille \*(a` brun\fP.
.PP
A quick, clean, elegant way to prepare a particularly choice part of the
chicken, the \fIsupr\*(e^me\fP.
.PP
This recipe is for what is essentially 
chicken \fIsupr\*(e^me \*(a` la meuni\*(e`re.
.PP
Serve with grilled or stuffed tomatoes, buttered green peas or green beans,
and potato balls saut\*(e'ed in butter.
.PP
From JC, page 270.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "12-inch heavy skillet,"
or one large enough to hold the 4 \fIsupr\*(e^mes\fP comfortably.
.IG "" "hot serving platter"
.sp
.IG "4" "\fIsupr\*(e^mes\fP"
(see recipe CHICK-BRST-CREA for description)
.IG "1/4 tsp" "salt"
.IG "big pinch" "pepper"
.IG "1 cup" "flour,"
spread on an 8-inch plate
.sp
.IG "3 Tbsp" "clarified butter,"
or half butter and half good cooking oil;
use more as needed to cover bottom of skillet to depth of 1/16 inch
.sp
.IG "4 Tbsp" "clarified butter"
.IG "3 Tbsp" "minced parsley"
.IG "1 Tbsp" "lemon juice"
.IG "pinch" "salt and pepper"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Just before saut\*(e'ing, 
pat the \fIsupr\*(e^mes\fP dry with paper towels,
sprinkle them with salt and pepper,
roll them in the flour,
and shake off excess flour.
.SK 2
Pour clarified butter into skillet to a depth of 1/16 inch.
Set over moderately high heat (@8).
When the butter begins to deepen in color very slightly,
put in the \fIsupr\*(e^mes\fP.
Regulate heat so butter is always hot but does not turn more than a deep
yellow.
After 3 minutes, turn the \fIsupr\*(e^mes\fP and saut\*(e' on the other
side.
In 2 minutes, press tops of \fIsupr\*(e^mes\fP with a finger.
As soon as they are springy to the touch, they are done.
Large and plump \fIsupr\*(e^mes\fP require longer cooking.
When done, remove \fIsupr\*(e^mes\fP to the hot platter, 
leaving the butter in the skillet.
Hold the \fIsupr\*(e^mes\fP covered in a warming oven,
.SK 3
Preparation of the brown butter sauce, \fIbeurre noisette\fP.
Add another 4 tablespoons of clarified butter to the skillet.
Set over moderately high heat (@8) until the butter has turned a
very light golden brown (a minute or two).
Immediately remove from heat,
stir in parsley and lemon juice.
Season with a pinch of salt and pepper, and taste for seasoning.
Pour over the \fIsupr\*(e^mes\fP and serve immediately.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Variations are given on the following page.
.PP
To prepare clarified butter, melt butter over moderate heat (@5),
skim off foam, strain through cheesecloth.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
touchy in regulating temperature of butter and in testing for doneness.
.I Time:
30 minutes, start to finish.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.SH "BROWN DEGLAZING SAUCE WITH WINE"
.SH ""
.PD 0
.IG "1 Tbsp" "minced shallot or green onion"
.IG "1/4 cup" "port or Madeira"
.IG "2/3 cup" "brown stock"
or \fIcanned beef bouillon\fP
.IG "2 Tbsp" "minced parsley"
.sp
.SK 1
Substitute Step 3 of the master recipe as follows:
After removing the saut\*(e'ed \fIsupr\*(e^mes\fP,
stir minced shallot or green onion into the skillet and saut\*(e'
a moment.
Then pour in the wine and stock or bouillon.
Boil down rapidly over high heat until liquid is lightly syrupy.
Pour over the \fIsupr\*(e^mes\fP,
sprinkle with parsley,
and serve.
.sp
.SH "CHICKEN BREASTS ROLLED IN PARMESAN AND FRESH BREAD CRUMBS"
.SH "\fISupr\*(e^mes de volaille \*(a` la milanaise\fP.
.SH ""
.PD 0
.IG "4" "\fIsupr\*(e^mes\fP"
.IG "1/4 tsp" "salt"
.IG "big pinch" "pepper"
.IG "1 cup" "flour,"
.IG "1" "egg"
.IG "1/8 tsp" "salt"
.IG "1/2 tsp" "olive oil"
.IG "1/2 cup" "freshly grated Parmesan cheese"
.IG "1/2 cup" "fine, white, fresh bread crumbs"
.sp
.SK 1
Spread the flour on a 8-inch plate.
Beat the egg, salt, and olive oil together in an 8-inch soup plate.
Mix the Parmesan and bread crumbs together on an 8-inch plate.
.SK 2
Season the \fIsupr\*(e^mes\fP with salt and pepper.
One at a time: 
roll in the flour and shake off excess;
dip in beaten egg;
roll in cheese and bread crumbs, 
patting them in place with the flat of a knife; 
lay on wax paper.
Allow cheese and bread crumbs to set for 10 to 15 minutes or several hours.
.SK 3
As in master recipe, saut\*(e' \fIsupr\*(e^mes\fP on both sides,
and serve with brown butter sauce.
