An excellent photo essay of the recipe can be found here on Amanda's Cookin'.
For the recipe, you will need Clarified Butter (Beurre Clarifié):
When ordinary butter is heated until it liquefies, a milky residue sinks to the bottom of the saucepan. The clear, yellow liquid above t is clarified butter. It burns less easily than ordinary butter, as it is the milky particles in ordinary butter which blacken first when butter is heated. Clarified butter is used for sautéing the rounds of white bread used for canapés, or such delicate items as boned and skinned chicken breasts. It is also the base for brown butter sauce, and is used rather than fat in the brown roux for particularly fine brown sauces. To clarify butter, cut it into pieces and place it in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. The residue may be stirred into soups and sauces to serve as an enrichment.
Chicken Breasts Sautéed in Butter (Suprêmes de Volaille à Brun)
Here the chicken breasts are lightly dusted with flour and are sautéed in clarified butter. (Ordinary butter will burn and form black specks on the suprêmes. Clarified butter may be heated to a higher temperature before burning.) A good accompaniment for this dish would be grilled or stuffed tomatoes, buttered green peas or beans, and potato balls sautéed in butter. Serve with it a red Bordeaux-Médoc.
For 4 people
- 4 suprêmes (boned breasts from 2 fryers) I used chicken tenders
- 1/4 tsp salt
- Big pinch of pepper
- 1 cup flour spread on an 8 inch plate I found this to be a terrible waste of King Arthur Gluten-Free Multi-Purpose Flour. I recommend starting with 1/4 cup and adding more flour as needed. I ended up tossing out probably 1/2 cup.
- An 8- to 9-inch skillet
- 6 to 8 tablespoons clarified butter
- A hot platter
Brown Butter Sauce (Beurre Noisette)
- 4 T clarified butter
- 3 T minced parsley
- 1 T lemon juice
* * * * * * * * * * * * * * *With the meal, I enjoyed a bowl of Pacific Natural Foods Organic Creamy Tomato All Natural Soup. This is the first and only gluten-free tomato soup I've found that has onion powder rather than onions or onion juice, other than of course homemade. The taste was very fresh with the sweetness of a homegrown tomato. I topped it with parsley and a sprinkle of shredded parmesan cheese.
* * * * * * * * * * * * * * *On an unrelated note, this is my first post since being told I'm a "perfect match" for the NFCA Celiac and Gluten-Free Bloggers page! Woohoo! Bonus: this is a featured blog for the month of January :)