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Suprême Of Chicken With Truffled Sausage, Potato Purée With Leeks, Roasted Vegetables And Tarragon Jus

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Great British Chefs
Related tags
sides low carb nut free thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
168%
CHOL
165%
SOD
40%
Uploaded by: Great British Chefs

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Ingredients for 8 servings

8 chicken breasts, skin on

1 boneless and skinless chicken breast

1 egg white

250 ml of double cream

1 egg

2 handfuls of white breadcrumbs

flour

salt

olive oil

10 g of black truffle, chopped (optional)

25 g of shallots, peeled and sliced

60 ml of white wine

8 g of tarragon

350 ml of Knorr Chicken stock

175 ml of Knorr Veal stock

4 baking potatoes, 250g each

2 leeks

400 ml of double cream

80 g of butter

salt

pepper

1 courgette

2 carrots

1 butternut squash

2 knobs of butter

4 parsnips, baby

750 g of baby spinach leaves, washed

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