Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken supreme. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat half the oil and butter in a large non-stick frying pan. Although we try to assure accuracy, Chicken Supreme cannot be responsible for typographical or photo errors on our web site. We are now selling gift cards online so you can share your favorite chicken with the people you love!
Chicken Supreme is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Chicken Supreme is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken supreme using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Supreme:
- Take 1 onion, sliced
- Take 2 garlic cloves, chopped
- Take 3 rashers bacon, chopped
- Make ready 2 chicken breasts, chopped
- Take 50 ml chicken stock
- Prepare 200 ml double cream
Allow the mixture to heat until the cheese melts, but do not boil. 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.
Steps to make Chicken Supreme:
- Fry the onion and garlic together in olive oil until soft and golden. Remove from the pan
- In the same pan, fry the bacon until golden. Remove from the pan
- Fry the chicken until cooked. Add the onion, garlic and bacon to the chicken. Mix together
- Add the stock and the cream. Stir until coated. Heat until fully warmed through
- Serve with white rice, wedges or mashed potatoes
The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. It is a luxurious sauce that is an ideal accompaniment for sautéed chicken. Serve it alongside grilled asparagus or roasted vegetables for a simple dinner turned elegant. In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skinless breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille).
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