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Baker. Cook. Gardener. Animal Lover.

Wednesday, August 18, 2010


See all those tomatoes. I'll be honest with you. I didn't grow 'em. The kids next door did. We have Cal Poly University here in San Luis Obispo and the house next door has "the boys" living there as we call them. They are great kids...very quiet...but they are all gone for the summer...and before they left they said "Help yourself to the tomatoes!". So this morning I took a walk over there..wow....what a bonanza...I filled this whole bowl with Early Girls.
Just before I walked over there I was looking over my Julia searching for something to do with chicken breasts...and after I hit the jackpot I knew it had to be something with tomatoes.

I found this recipe for Supremes de volaille sautees, andalouse. Whole supremes sauteed, white wine sauce with tomato fondue and tarragon. So this is supper tonight here at Farmhouse. With some pasta and a cucumber and avocado salad.... we have plenty if you'd like to come by.

Supremes de volaille sautees, andalouse
Chicken breasts, boned and skinned and pounded slightly
1/2 cup flour
Olive oil
1 Tablespoon shallots, minced
2 cups fresh tomatoes, chopped
1 teaspoon tarragon
1/2 cup white wine
1/2 cup heavy cream
1/2 cup chicken stock
Salt the chicken and dredge in flour
Add some oilve oil and butter to a skillet and heat
Brown the chicken and cook till just about done
Remove the chicken and add the cognac shaking the pan for several seconds
Pour contents of pan into a side dish
Add butter to the pan and saute the shallots for a minute
Add tomatoes and tarragon and cook 2 to 3 minutes
Pour in wine, stock and the cream
Boil hard for several minutes until liquids have reduced and sauce has thickened lightly.
Taste and correct for seasoning
Return chicken to the pan and baste with the sauce
Arrange chicken on a plate with sauce and sprinkle with parsley