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Recipe instructions: Start by placing the chicken stock in a pan and let it simmer. Meanwhile, make a roux using 2 oz of the butter and 2 oz flour. Add the roux to the chicken stock. TIP: To prevent lumps add a little of the chicken stock to the roux and stir until a paste is made then add to the chicken stock. Once the roux has been added stir until a veloute has been made. Cook on a low light for about 20 mins in order to cook the flour completely out of the sauce. While this is cooking flatten out the chicken breast and season with salt and pepper. Then cover it with some flour. Set aside. Then strain through a muslin or chamois into the half cup of cream. Once it has been strained and added to the cream, place back into the sauce pan you just used and heat on a medium heat. Now add salt, pepper, and lemon juice. Heat a separate frying pan and once hot saute the chicken breast until cooked and set aside. In that same frying pan add the garlic, and mushrooms and saute. Once caramelized, add the parsley and the supreme sauce. Season to taste and finish with the remaining 2oz butter.

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