- Two poultry portions (white meat, either chicken or guinea fowl) of 230g-250g each
- Two finely chopped shallots
- 10dl balsamic vinegar
- 50cl Isigny Sainte-Mère Cream
- 30g unsalted Isigny Sainte-Mère Butter
- Salt and pepper to taste
Take a shallow pan large enough to hold the poultry portions and heat the butter in it.
Before it browns, put in the poultry portions, skin side down, season and brown all over. Once browned, get rid of the cooked butter. Throw in the chopped shallots and the balsamic vinegar and reduct by a good three quarters. Add the Isigny Sainte- Mère cream and leave to cook gently.
At the end of 15 minutes, the supremes should be cooked. Take the poultry portions out of the sauce and leave the cream to cook for a further two or three minutes until it is a beautiful amber colour and has a thick consistency. Check the seasoning and whisk with either a whisk or a mixer.
Pour the sauce over the supremes and serve with basmati rice or fresh pasta.