Chicken Supremes with Citrus Sauce and Roasted Pepper

Sunny weekend in Paris.. at the beginning I was kind of amazed, I said: oh perfect lets go to a vide grenier (garage sale) parisian style.

There was at least 200 little stands with people getting rid of their things a very low price. I thought : this is the perfect time to look for a little treasure et yes I found some interesting stuff.. Im getting ready to upload some pictures of my new favorite Idoms

Yesterday was Labor’s Day, congrats to all those hard workers out there! I wanted to honor my husband effort and prepare him a nice meal. Weather was nice, fresh fruits in the basket and a chicken so I kept it simple and came up with the idea of doing a chicken roast and combine it with a fresh Citrus sauce!

For the chicken you will need:

  • A little of olive oil
  • 2 tbsp of butter
  • Salt
  • Pepper
  • 1 branch of rosemary
  • garlic

Preheat the oven at 180°C

In a Pyrex spread little of olive oil , some salt and pepper, place the chicken and cover it with some pieces of butter here and there, put a little more of salt and pepper and crush the garlic and sprinkle it too. I put the rosemary 20 min before the end so the chicken will have a nice scent.

Place the chicken in the oven for 2h, turning it once in a while.

For the Citrus Sauce:

  • 1 Orange
  • 1 Meyer Lemon
  • 1 Mandarine (clementine)
  • 1  1/2 tbsp of butter
  • 1 tbsp of heavy cream
  • orange zest
  • 2 tsp of maïzena (corn starch)

Squeeze the orange, lemon and mandarine juice into a sauce pan, incorporate the butter and the heavy cream and mix until well combined. Add the corn starch and beat well in medium fine. When the sauce start to thicken remove from fire.

For the Roasted Peppers:

  • 1 Big red pepper
  • olive oil

In a pan or grill pour a little of olive oil and place the peppers. cook until well flat and shinny. Don’t overcook them!


Cut the chicken supremes or chicken breast, place it in top of the roasted pepper and spread some sauce!

Bon appétit!



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