Here is a recipe that was very popular in a little English pub-restaurant in Palma de Mallorca many years ago. The owner was a friend and a very good cook. At the insistence of her patrons she wrote her recipes into a little book filled with anecdotes about her life running that establishment. Here is this recipe as it originally appeared and below is my version as I have adapted it for two servings, adding ingredient quantities as I found suitable.

CHICKEN SUPREME

Ingredients for 2 people

2 breasts of chicken

2 - 3 cups chicken stock (to cover)

2 sticks of celery - halved

1 medium onion - quartered

1 small bayleaf

2 teasp lemon juice

1/2 teasp lemon zest

1/2 teasp coriander

1/2 teasp thyme

1/4 glass champagne or brandy

(I used brandy)

salt & fg pepper

Supreme Sauce:

2 teasp flour

1/4 cup butter

1 cup cream

pepper & salt

1 teasp lemon zest

1/2 lb mushrooms sliced

1. Carefully wash and clean chicken breasts. Poach until tender in stock to which has been added the champagne or brandy, sticks of celery, lemon juice and zest, coriander, thyme, bayleaf, onion and seasoning . This should take about 45 minutes.

2. Meanwhile sauté the mushrooms rapidly in part of the butter.

3.. Strain the chicken and keep warm. Now make the sauce:

4. Make white roux with flour and remaining butter and when well cooked but not brown, add the cream stirring all the time. Season with pepper, salt, lemon zest and finally add the mushrooms.

5. Serve chicken on a bed of fluffy mashed potato and cover with the sauce.

Sprinkle a little chopped parsley on top.

(I saved the poaching liquid for another gravy.)

SharonCb