Suprême de volaille aux Fonds d'artichauts (Chicken Suprêmes with Artichoke Bottoms)

Ingredients

• chicken suprêmes
• clarified butter
• raw artichoke bottoms
• butter
• fines herbes
• Beurre noisette
• thickened gravy (jus lié)

Instructions

1. Sauté the suprêmes in clarified butter and arrange them on the dish.
2. Cut raw artichoke bottoms into escalopes, sauté them in butter and sprinkle them with fines herbes.
3. Surround the suprêmes with the artichoke bottoms.
4. Sprinkle the suprêmes with a thread of Beurre noisette.
5. Serve a thickened gravy separately.