MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Supremes De Volaille Rouge Et Vert
Categories: Canadian, Chicken, Wine, Marinades, Herbs
     Yield: 2 Servings

     1    Chicken breast, whole
          MARINADE:
     1    Lime, juiced
   1/2 c  White wine
     1 ts Ginger
     1 cl Garlic, minced
     1 pn Tarragon
          SAUCE:
     1    Lime, juiced
     3 oz White wine
          Butter (salted)
     3 oz Tomato paste

 Chicken breasts in tomato-lime sauce. The French name means
 "boneless chicken breasts in red and green sauce."

 Mix the marinade ingredients.  Bone the chicken breast, obtaining
 2 supremes, and marinate for at least 30 minutes. Reserve bones.
 Cook a bouillon using the bones.  You will need about 3 oz of
 bouillon.

 Drain, flatten and flour the supremes.  Saute quickly in clarified
 butter, about two minutes on each side. Remove and keep warm.

 Raise the heat to high, add wine, lime juice, tomato paste and
 bouillon. Cook down until it looks like it's been cooked too much.
 Remove from heat and swirl in a goodly chunk of butter. If you
 remove the sauce too soon, it will be too soupy. The sauce should
 be cinnamon-coloured and shiny. There will be very little sauce,
 you may need a rubber scraper to get it out of the pan.

 Serve with rice.

 Notes:

 This recipe was originally posted to net.cooks in May of '82 by
 Martin Minow @ decvax.

 : Difficulty:  moderate (judgment required).
 : Time:  30 minutes marinating, 10 minutes cooking.
 : Precision:  no need to measure.

 : Tony Lill
 : XIOS Systems Corporation, Ottawa, Ontario, Canada
 : [email protected]

 : Copyright (C) 1986 USENET Community Trust

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