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*8 supremes (skinless and boneless chicken-breast halves)
*salt and pepper
*1/2 cup flour in a plate
*1 Tb light olive oil or salad oil
*4-5 Tb butter
*Optional:  1/3 cup Cognac
*1 Tb minced shallots or scallions
*About 1 1/2 cups fresh tomato pulp (5 or 6 tomatoes peeled, seeded, juiced, and cut into 1/2-inch pieces)
*1 tsp tarragon
*1/2 cup each: dry white wine or Vermouth, chicken stock, and heavy cream
*2-3 Tb chopped fresh parsley

Supremes de Volaille Sautees, Andalouse
[Whole Supremes Sauteed, White Wine Sauce with Tomato Fondue and Tarragon]
From From Julia Child's Kitchen by Julia Child
Page 212

Made by Kerrie

Here is another chicken breast dish for those times you want to get the cooking done ahead, and rather than mushrooms and cream, which you could use, we have a fresh tomato fondue.  Serve this on a bed of steamed rice, and accompany with a green vegetable or follow with a salad.  Even one of the great white Burgundies could go with this dish, or a Pinot Chardonnay.  (Note that there are a number of other ideas for whole supremes sauteed, in Volume 1 of Mastering as well as in The French Chef Cookbook.)

For 6-8 people




Just before you are ready to saute them, season the supremes lightly on each side with salt and pepper, dredge in flour, and shake off excess.  Choose a large frying pan or an electric skillet; add 1 Tb of oil and 2 Tb of butter, and heat until butter foam begins to subside but is not browning.  Add as many supremes as will fit easily in one layer, and saute for a minute or two on one side, until lightly browned; turn and saute on the other side only until the meat is lightly springy when you press it with your finger, as opposed to its squashy raw state.  Remove the sauteed supremes, and continue with the rest, adding more oil and butter to keep pan filmed.  If you wish to flame them in Cognac, return supremes to pan, pour in the Cognac, and, when bubbling, avert your face and ignite the liquid with a lighted match; shake pan for several seconds, then pour contents into a side dish. 
Add another Tb or so of butter, stir in the minced shallots or scallions and cook for a moment; then add the tomatoes and tarragon, and cook over high heat for 2-3 minutes more.  Then pour in the wine, stock, and cream; boil hard for several minutes until liquids have reduced and sauce has thickened lightly.  Taste, and correct seasoning.  Return supremes to pan, and baste with the sauce.
Set aside until you are ready to serve - a half hour wait at room temperature will not harm the supremes.
Cover and reheat for 2-3 minutes at below the simmer, to warm the meat through without overcooking it; arrange the supremes on a hot platter, swish the parsley into the sauce, and spoon it over the meat.  Serve immediately.