Chicken supreme
This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables.
Ingredients
- Olive Oil5 ml
- White wine150 ml
- Double cream200 ml
Instructions
4 steps- 1
Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
- 2
Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
- 3
Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
- 4
Turn the chicken over, half-cover the pan and cook for 5-10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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