Chicken Supreme

The combination of perfectly cooked chicken and a creamy, luscious pan sauce is a classic. The flavours and vegetables that are used as accents can be varied (see examples here, here and), but chicken supreme gets a boost from two simple additions: crispy bacon and sauteed mushroom.

The classic French dish Chicken Supreme is a seared chicken breast in a creamy pan sauce with mushrooms and pancetta. The word “supreme”, which can be derived from two different things, is either a French cut of chicken breast with skin on (called a “supreme”) or the French classic “daughter” sauce.

My Take on Chicken Supreme

This French classic was given a modern makeover by substituting the chicken breasts for boneless and skinless chickens, which are easier to find and cheaper. The pan sauce was also simplified to make it easier than the traditional supreme sauce. This recipe is much easier to prepare but tastes just as good as the original.

Make it Your Own

Here are some ideas to add to your streamlined recipe.

• Use “cotelettes”, or skin-on boneless chicken, with the little wing still attached. You should always begin with the skin-side down and cook the chicken for a longer time.
• Add rosemary or thyme.
• Add chopped onions or shallots.
• Choose your favourite mushroom variety.
• Instead of using white wine, deglaze with brandy and then double the amount of chicken stock.
• Add chopped carrots

What sides to serve

When deciding on what to serve, consider foods that can soak up the sauce. The classic choice is mashed potatoes, but you can also go for oven-roasted potatoes or smashed ones. Steamed rice, or even boiled egg noodles, would also be good.

Chicken Supreme

Preparation time: 5 minutes

COOK TIME40 minutes

Total time: 45 mins

SERVINGS4 Servings

Cook Mode (Keep screen awake)

Ingredients

• 4 skinless and boneless chicken breasts (between 1 1/2 to 2 pounds).
• Add more Salt to taste. 1 teaspoon of kosher kosher Salt
• Add more pepper to taste.
• Bacon, 4 ounces chopped
• Olive oil 1 tablespoon
• 8 ounces button mushrooms, halved
• 2 cloves of garlic thinly sliced
• White wine, dry 1/3 cup
• 1/3 cup chicken broth
• 1 cup heavy cream
• Optional: Minced fresh parsley, chives or chives to serve.

Method

• Prepare the chicken as follows:
• Sprinkle half the Salt and pepper on the chicken breasts. Turn the chicken breasts over and sprinkle the other side of the chicken with the rest of the Salt and pepper. Let the mixture sit at room temperature.
• Crispy bacon:
• Add the bacon into a large frying pan (at least 10 inches) or cast iron skillet. Set over medium heat. It is important to move it around in the pan. The bacon will crisp up as the fat renders from it, so after 8 minutes of cooking, the bacon will be crispy and brown on all sides. Remove with a slotted teaspoon to a plate lined with paper towels and set aside.
• Sear the chicken:
• Dry the top of the chicken breasts with a new paper towel, then place the chicken breasts, dried side up, in the same frying pan that you used to crisp the bacon. Cook until the bottom is browned, which should take about 4 minutes. Flip and continue to cook for another 4 minutes, then transfer the chicken to a serving plate once both sides have been well-seared. The chicken may not be fully done at this stage, but that is okay.
• Make the sauce
• Place the mushrooms, cut side down, in the pan and add the olive oil. Allow them to cook for about four minutes until they begin to soften and brown.
• After 1 minute, add the garlic and cook until fragrant. Then, deglaze with white wine, scraping any bits from the bottom of the pan, so after the wine has been reduced by half (about two minutes), add the cream and chicken broth.
• Finish and serve
• Once the sauce has boiled, reduce the heat to medium-low or low and let it simmer until the sauce is thickened. After the sauce boils, turn the heat down to low or medium and simmer for 10 to 15 minutes until the sauce is thickened.
• Add more Salt and pepper to the sauce before serving it with your chosen sides. Top with crispy bacon, fresh parsley or chives and if you like, some fresh parsley.
• Keep leftovers in an airtight container for up to three days in the refrigerator.

NUTRITION FACTS (per serving)

597 Calories

40g FAT

7g CARBS

50g PROTEIN