No image available
Member recipe

Chicken Supreme

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Member recipe by

Servings

Serves 4

Chicken in a creamy sauce with bacon.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 small onions, sliced
  • 4 garlic cloves, chopped
  • 6 rashers of bacon,chopped
  • 3 boneless, skinless chicken breasts, chopped
  • 1chicken stock cube in 100 ml boiling water
  • 400ml double cream

Method

    1. Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
    2. In same pan fry bacon until golden.Remove from pan.
    3. Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
    4. Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
    5. Serve with white rice.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pink Dragon
2nd Apr, 2017
1.3
Sauce was very thin and it lacked taste. I added peas, sliced mushrooms salt and pepper but there was still 'something' missing.
flembo
17th Feb, 2016
Tried this recipe tonight, lovely, all plates cleared, wasnt really sure how the cream and stock would workers the sauce, but it did so no complaints! Added peas,
Skeptikitten
16th Dec, 2015
0.05
This is NOT Chicken Supreme. Throwing cream in powdered bullion is not supreme sauce. The reason it won't thicken properly or taste correct is because a supreme sauce is based on veloute- stock thickened with blond roux, usually simmered with a sachet for flavor. THEN cream is added, and any other components. This "sauce" will taste of nothing but salt and cream.
vickyk2013
13th Aug, 2015
0.05
I followed the recipe exactly and ended up with a very thin watery sauce which didn't taste of much other than garlic. Extremely disappointed. Was anyone else's sauce watery as I can't understand where I've gone wrong if not? Couldn't recommend it and amazed others have rated this recipe to highly. Looks like I'll be eating a cheese sandwich for my tea!
Skeptikitten
16th Dec, 2015
0.05
That's because this isn't a real supreme sauce. This is someone chucking cream into bad broth and calling it a sauce. Shame, since real supreme sauce isn't exactly hard to make.
kladoink
15th Mar, 2013
Unfortunately I found this recipe quite bland and dropped in a big lump of boursin to help it along which made a big difference.
howlingbell
19th Jan, 2013
5.05
This recipie also works EXTREMELY well if you mix the sauce in with pasta........absolute heaven!!
howlingbell
19th Jan, 2013
5.05
This also works EXTREMELY well used as a sauce mixed in with pasta!! Absolute heaven!! x
phil_the_food
7th Nov, 2012
Just made this and it's a very tasty dish. I used creme fraiche rather than double cream. A quick and easy dish and will certainly make it again as I eat a lot of chicken and wanted to try something new.
johnnygas
22nd Aug, 2012
5.05
Hmmmmm a really good, nice and easy midweeker, cooked it for the wife and myself we both loved it. (By the way, I'm only 43) :)

Pages

Joel_LeP
29th Dec, 2014
Hi, Love the sound of this simple recipe! Could the meat and sauce be frozen, and then reheated at a later date? I live on my own, so do quite a lot of bulk cooking, and it would be good to make lots of this and bung it in the freezer! Thank you :)
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.