Chicken supreme
- Esther Clark
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Serves 2
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 4.7 out of 5.127 ratingsRate
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Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Egg-free
Nut-free
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Perfect mashed potatoes
A star rating of 4.6 out of 5.55 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 tbsp butter
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1 small onion
thinly sliced
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50g smoked bacon lardons
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1 garlic clove
crushed
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2 skin-on chicken breasts
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1 tsp plain flour
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50ml white wine
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150ml double cream
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½ tbsp Dijon mustard
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½ small bunch of parsley
very finely chopped (optional)
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mashed potato
and steamed green veg, to serve
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Nutrition: Per serving
-
kcal767
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fat64g
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saturates32g
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carbs7g
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sugars4g
low
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fibre1g
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protein37g
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salt1.37g
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Method
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step 1
Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
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step 2
Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
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step 3
Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
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step 4
Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
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A star rating of 4.7 out of 5.127 ratings
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