Suprême de volaille à l'Arlésienne (Sautéed Chicken Suprêmes with Aubergine, Tomato and Fried Onion)

Ingredients

• chicken suprêmes
• flour
• clarified butter
• aubergines
• oil
• tomatoes
• onions
• sauce Demi-glace

Instructions

1. Season the suprêmes, flour them and sauté them in clarified butter.
2. Season rounds of aubergine, pass them through flour and fry them in oil; arrange them in a crown.
3. Toss the roughly chopped tomatoes in oil and fry the onion rings.
4. Dress the suprêmes on the crown of aubergine, fill the middle with the tomatoes and surround with the fried onion rings.
5. Serve a tomato-flavoured sauce Demi-glace separately.