Suprême de Volaille Verneuil (Marinated Breaded Chicken Suprêmes with Sauce Colbert)

Ingredients

• chicken suprêmes
• marinade as given in the article « Orly »
• egg and breadcrumbs
• clarified butter
• sauce Colbert
• artichoke purée

Instructions

1. Marinate the suprêmes in the marinade given in the article « Orly ».
2. Coat them à l'anglaise and cook them in clarified butter.
3. Arrange them in a crown and coat with sauce Colbert.
4. Serve an artichoke purée separately.