Ingredients : 4 or 6 chicken supremes, Gruyère cheese oil, 1 chopped onion, laurel, condiments, broth, 1 glass of white wine, 1 pot of cream
Preparation : Fill the breasts with cheese. Brown them in oil. Take them out and sauté the onion with the bay leaf and seasonings to taste and add ½ cup of broth. Add the wine and cream. Put the supremes back on. Serve with peas
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