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Suprême De Volaille Fermière À La Crème (Chicken Breast in Cream)
  • 1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string
  • 2 quarts (8 cups) chicken stock
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup light cream
  • ½ teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon white port (optional)
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