Idée recette de la Cave Beetschen gastronomie viande blanche suprême de volaille à la vapeur et son bouillon au naturel

Supreme of steamed chicken in sauce

By Frédéric Chamaret, Gastrodomicile


Ingredients for 6 people


6 chicken breasts

2 carrots

1 leek

3 stalks of celery

150g mushrooms

1.5L chicken stock

1 bunch thyme

1 bunch rosemary

Salt and pepper





Wash, peel and cut the carrots, leeks and celery into 1cm cubes.

In a saucepan cook the vegetables with the chicken stock, 2 sprigs of thyme and rosemary starting with the carrots, then the leek and the celery.

Wash and finely chop the mushrooms and add to the other vegetables, cook for 2 to 3 minutes. Strain the mixture through the muslin, saving the vegetables and reduce the broth by half.

Season the chicken breasts with salt and pepper and roll them individually in plastic film with 1 sprig of thyme and rosemary. Cook in a steam oven for 25 to 30 minutes.



Arrange the vegetables on a soup plate, slice the breasts and lay them on top, drizzle with broth and sprinkle with a few sprigs of thyme and rosemary.


Bon Appétit!