LOW-TEMPERATURE COOKED CHICKEN SUPREME
SUPRÊME DE VOLAILLE CUIT À BASSE TEMPÉRATURE
Côte Jardin · Montpellier
Low-temperature cooked chicken supreme with vegetable puree, cabbage, mushrooms, carrots and tarragon jus.
Nutrition
≈ 500 kcalper portion of about 400 g
- Protein37%
- Fat40%
- Carbohydrates23%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A tender chicken breast cooked slowly at a low temperature to maintain moisture, accompanied by seasonal vegetables.
- Cuisine
- French
Typical ingredients
- chicken
- vegetable puree
- cabbage
- mushrooms
- carrots
- tarragon
General information about this dish, not provided by the venue.
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