Suprême de volaille a blanc

Sarah Gonzales, managing editor
February 2, 2012
Filed under BLOGS

When you think about this recipe, you’ll probably think that the key ingredient to this dish is the boneless skinless chicken breasts. Ohh no. The star ingredient is... BUTTER. Now I will repeat this several times, do not be afraid of the butter, do not be afraid of the butter, and do not be afrai... Read more »