Serve this luxurious French classic with our equally indulgent Herb and Garlic Mashed Potatoes. Have you ever spotted Chicken Supreme on a restaurant menu and wondered what makes it supreme? I know I have. The name itself sounds like it comes straight from the 80s when everything was supreme, mega or jumbo! Being a curious food obsessed person that I am I had to investigate the meaning behind such a grand name.
What is Chicken Supreme?
I didn’t have to dig too deeply to quickly learn that there is nothing even remotely 80s about chicken supreme. The history goes back much further. Chicken supreme or “supreme de volaille” is not a dish. It is a culinary term, which comes from France, and simply means “boneless chicken breast”. Mystery solved! Typically, the dish is made with chicken breast that has been lightly seasoned and cooked served in a rich sauce made from cream, mushrooms and white wine. Get it right and it highlights the tender texture and mild flavour of the chicken breasts, made even better by the luxurious sauce. It’s become a popular dish not only because it is incredibly satisfying to eat, but it’s highly adaptable, allowing chefs and cooks to add their own variations. The recipe I am sharing today is inspired by the classic French recipes of cooking chicken in creamy wine sauces. I’ve added whole chestnut mushrooms for more flavour and because I adore them in everything. You can skip them if you are not a fan.
How to Make It
The method for this recipe is very easy and quite quick. The entire dish is cooked within 30 minutes on your stove top. You first need to brown seasoned chicken breasts in olive oil. This isn’t the time to cook the chicken all the way through, so remove to a plate when it has browned. Using the same pan, sauté mushrooms in butter with sliced garlic for around 5 minutes. Be careful not to use too much heat as burnt garlic is unpleasant to eat. When they are ready, remove the mushrooms and garlic to the same plate as the chicken. Now add the shallots and thyme for 2-3 minutes, then flour and give it a good stir to combine. While you continue to stir, gradually pour in the white wine, then chicken stock and cream. Bring it all to a boil, then reduce the heat and let it simmer for a few minutes so the sauce can slightly thicken. Bring the chicken breasts and mushrooms back to the pan and simmer over low heat for 15 minutes or until the chicken is done.
Serving Suggestions
A luxurious chicken dish deserves special sides. I recommend starting your dinner with an elegant spinach and apple salad with blue cheese dressing. You will feel like you are dining in a French bistro! Then pair it with mashed potatoes. Or if you want to try something different, may I suggest my sweet potato and swede (rutabaga) mash. Simple and full of flavour. If you want even more help soaking up that delicious sauce, I recommend garlic butter dinner rolls. Impossibly fluffy and made to go with dishes like this!
Storage and leftovers
If you have any leftovers, refrigerate in an airtight container for up to 3-4 days. The easiest way to reheat is to use a microwave, although you can also use a stovetop with a splash of water to keep the sauce from becoming too thick. This dish is perfect for freezing! This chicken will keep well in a freezer friendly container in your freezer for up to 1 month. Just add a splash of chicken stock to the sauce when reheating it.
More Chicken Breast Recipes
Tuscan Chicken with Saffron Cream Sauce Chicken Paillard in Sherry Caper Sauce Chicken Chasseur Moroccan Chicken Tagine
