“Sumptuous Gluten-Free French Dinner: Chicken Supreme with Truffle Cream Sauce, Cauliflower Gratin, and Garlic Confit Green Beans”

This recipe brings you a sumptuous gluten-free French dinner featuring Chicken Supreme with Truffle Cream Sauce, Cauliflower Gratin, and Garlic Confit Green Beans. With its mouthwatering aroma and elegant plating, this gourmet meal is perfect for special occasions or an indulgent night in. Prepare to be amazed by the rich flavors and impeccable presentation of this high-quality French cuisine experience.

Time: Prep Time: 20 minutes - Cook Time: 35 minutes - Total Time: 55 minutes

Servings: 4

Difficulty: Advanced

Cuisine: French, Gluten-Free

Allergens

Dairy (in Truffle Cream Sauce and Cauliflower Gratin)

Ingredients

1. Chicken Supreme (4 boneless, skinless chicken breasts) 2. Truffle Cream Sauce (1 cup heavy cream, 3 tbsp truffle oil, 2 cloves garlic, salt and pepper) 3. Cauliflower Gratin (1 head cauliflower, 1 1/2 cups grated Gruyere cheese, 1/2 cup heavy cream, salt and pepper) 4. Garlic Confit Green Beans (1 lb fresh green beans, 8 cloves garlic, olive oil) 5. Gluten
Free Flour (3 tbsp for dredging chicken) 6. Gluten
Free Breadcrumbs (for breading chicken) 7. Salt and Pepper (to taste)

Instructions

Preheat oven to 400°F (205°C).
Prepare Chicken Supreme by dredging each breast in gluten free flour, shaking off excess, then coating with gluten free breadcrumbs.
Sear chicken breasts in a large pan over medium heat for 4 minutes per side, until golden brown. Transfer to a baking dish and bake for 12 15 minutes or until internal temperature reaches 165°F (75°C).
While the chicken is baking, prepare Truffle Cream Sauce by whisking together heavy cream, truffle oil, minced garlic, salt, and pepper in a saucepan. Cook over low heat until slightly thickened.
For Cauliflower Gratin, cut cauliflower into florets and blanch for 2 minutes in boiling water. Drain and transfer to a baking dish. Top with grated Gruyere cheese and heavy cream. Season with salt and pepper. Bake for 15 20 minutes or until bubbly and golden brown.
For Garlic Confit Green Beans, blanch green beans in boiling water for 3 minutes. Drain and toss in a pan with olive oil and minced garlic, cooking over medium heat for 2 minutes. Season with salt and pepper.
To plate, place Chicken Supreme atop Truffle Cream Sauce, garnish with fresh herbs, and serve with Cauliflower Gratin and Garlic Confit Green Beans.

Chef’s Insight

Experiment with different herbs and spices to personalize this recipe.

Notes

Use fresh truffles or high-quality truffle oil for the best flavor.

Substitutions

For dairy allergy, use a suitable non-dairy creamer for the Truffle Cream Sauce and substitute nutritional yeast for Gruyere cheese in Cauliflower Gratin.

Alternative Preparations

For a quicker version, replace baked chicken with pan-seared or grilled chicken breasts.

Alternative Methods

Use an air fryer to cook the Chicken Supreme for faster results.

Best Storage Practice

Store leftover Truffle Cream Sauce in the refrigerator, using within 3 days.

Shelf Life

Fresh green beans can be stored up to a week in the refrigerator.

Plating Tips

Arrange Chicken Supreme on the plate for an attractive presentation.

Nutrition Facts

Chicken Supreme: High in protein, low in fat. - Truffle Cream Sauce: Rich in flavor but high in calories and fat. - Cauliflower Gratin: A vegetable-based side dish with moderate fat content. - Garlic Confit Green Beans: Low in calories and fat, rich in fiber and vitamins.