Suprême de Volaille d’Ancenis
chicken breast halves (boneless and skinless)
fresh mushrooms, sliced
shredded Swiss cheese
cream of chicken soup
Fresh chopped parsley
How to Make Suprême de Volaille d’Ancenis
- Preheat the oven to 350 degrees F.
- In a large saucepan over medium-high heat, sauté and lightly brown the chicken breasts in butter.
- In a skillet, sauté the mushrooms in olive oil until they are lightly browned. Add the cream of chicken soup and the sour cream to the mushrooms and keep stirring for 5 minutes.
- Add the paprika and the garlic salt to the mushroom mixture.
- Take an 8x8 greased baking dish and place the chicken breasts in it.
- Pour the mushroom mixture over the chicken breasts evenly.
- Bake the chicken for 30 minutes until all the juices have ran clear.
- Sprinkle some shredded cheese on top of the chicken and bake for an additional 5-10 minutes until it is bubbly and completely melted.
- Sprinkle some freshly chopped parsley on top of the chicken for garnishing.
- Chickens lay different colored eggs. They can be anywhere from white, brown, yellow to even pink, blue and green. How cool is that?
- There are over 8 billion chickens consumed in America alone making it one of the most popular types of meat in the world.
- The chicken was once thought of as a sacred animal by the ancient Romans. It symbolized the sun and was present in almost every important ritual or ceremony.
There over 1000 popular chicken based dishes in France, each varying from region to region. Chicken is one of the most popular meats in French cuisine and every fine dining French restaurant has at least a dozen chicken based dishes