Makes 4 servings. Difficulty
1 chicken, cut into 8 pieces 1 Tablespoon unsalted butter Salt and freshly ground black pepper 1 Tablespoon shallots, minced 3/4 cup dry white wine 1-1/4 cup gf chicken stock 1 teaspoon chives, minced 1 teaspoon tarragon, minced 1 teaspoon oregano, minced 1 teaspoon parsley, minced
Rinse and blot chicken pieces dry with a paper towel. Season all sides with salt and freshly ground black pepper.
Melt butter over medium heat. Saute chicken until almost done and nicely browned on all sides.
Remove chicken from pan, tent with foil and set aside.
Add shallots to pan and saute until transluscent. Add wine and cook until reduced by half. Add chicken stock and cream. Simmer until slightly thickened. Add herbs and stir to combine.
To serve, place chicken pieces on plate and top with sauce.
The word "suprêmes" refers to the cut of chicken. This particular cut is the breast half with the top section of the wing. The remaining wing joints are trimmed. You can easily use various chicken cuts for this recipe as well.