Ingredients : 6 supreme, 1/2 kg of noisette potatoes, salt and pepper, 10 cloves of garlic, chopped, 2 tbsp. chopped parsley, 150 gr. of butter or margarine, 6 tbsp. dry white wine, 1 crumbled vegetable stock cube foil
Preparation : Cut rectangles of aluminum foil as if to wrap the supremes. Season the breasts with salt and pepper. Place each one on the paper. Mix the butter with the garlic, parsley, and broth. Spread over the breasts. Place the potatoes next to each one. Sprinkle with wine and seal the packets tightly. Grill them on a low heat setting on both sides until the paper turns yellow.
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