Chicken Supremes with a lemon sauce

• 4 chicken supremes, skin on
  4 oz ground chicken
  2 oz assorted bean sprouts
  salt and freshly ground pepper
  2 tbsp extra-virgin olive oil
  grated zest and juice of 1 lemon
  Half cup dry white wine
  1 egg yolk
  Qtr cup heavy cream, heated
  2 tbsp chopped parsley
  green radicchio for garnish

Recipe

Preheat the oven to 350F. With the flat side of a mallet, pound the meat of the chicken supremes to a half-inch thickness, and set aside.

In a bowl, combine the ground chicken with the sprouts. Season with salt and pepper, and mix. Distribute the sprout mixture in the middle on the surface of the chicken breasts, and fold the edges of the breast up to make a pouch, partially covering the filling. Secure with a wooden skewer, and place in a baking dish. Drizzle with the olive oil, and sprinkle with the lemon zest. Bake in the oven for 30 minutes, deglazing with the white wine halfway through the cooking time.

Remove from the oven. Remove the stuffed chicken supremes from the baking dish, and keep warm. Add the lemon juice, egg yolk and heated heavy cream to the baking dish, and whisk until a thick sauce forms, scraping the browned bits from the bottom of the dish.

To serve, distribute the lemon-cream sauce among 4 plates. arrange the supremes on top, and sprinkle with the chopped parsley. Garnish with the green radicchio. Serves 4.

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