Sunday 10 September 2023

Supremes de Volaille Orloff (Chicken)

A French recipe learned in my 20+ years with Eva Kenly. This is easy to make and can be made completely ahead. It's chicken breasts with mushroom duxelles (sauteed mushrooms with Madeira) and a Gruyere is easy and delicious!


Supremes de Volaille

6 Chicken Breast halfs, boneless

salt and pepper

2 T unsalted butter

duxelles (recipe follows)

Sauce Mornay (recipe follows)

1/2 cup milk

1/2 cup Gruyere cheese grated

Mushroom Duxelles

1 lb. mushrooms, sliced

2 T chopped shallots

2 T unsalted butter

salt and pepper

2 T Madeira Sherry

In a large saute pan, heat the butter and add the shallots. Cook over medium heat for 2 minutes, do not allow to brown.

Add the mushrooms to the pan and cook, increasing heat, until they look dry. This will take about 5-8 minutes. Season with salt and pepper, add Madeira, and cook again until all liquid has evaporated. Remove to a bowl and cool.

In same saute pan, heat 2 tablespoons butter and saute chicken breasts over medium heat. Four minutes on each side. Cover the pan after turning the chicken breasts. Remove from heat and season with salt and pepper.

Spray a oven proof dish with cooking spray. Place the breasts in and top with a thick layer of the duxelles.

Preheat oven to 475 F degrees

Heat the sauce Mornay to a boil, adjust the seasoning and thin with milk if necessary.

Spoon a thick coating of the hot sauce over each of the breasts.

Sprinkle with the grated Gruyere cheese and place in lower third of the oven.

Bake for 10 minutes, until sauce is bubbly and cheese is golden brown.


Sauce Mornay

 2 1/2 T unsalted butter

3 T flour

2 Cups milk, hot

salt and white pepper

pinch of nutmeg

2/3 cup grated Gruyere

In a saucepan, heat the butter. Add the flour and cook over low heat, for two minutes. Off heat, add the hot milk and whisk to blend well. Return to heat and bring to a low boil, reduce heat and cook for 2-3 minutes. Season with salt and pepper, then stir in the cheese and stir until melted. Remove from heat and cover with plastic wrap placed directly on the sauce.


1 comment:

  1. I made this in the morning and popped into the oven 30 minutes before we planned dinner with guests, everyone loved it. I served with a big salad and French roll.


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