CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
CHICKEN SUPREME (A LA RESTAURANT POLIDOR)
This recipe is for chicken in a (French) supreme sauce. I had chicken supreme in Paris at Restaurant Polidor that was to die for. I have been trying to replicate it at home for a while. This is what I came up with. Besides the beautiful sauce in this recipe, my favorite part is the gallon of chicken broth I end up with when I'm finished. The cooking time of three hours assumes you can chop the vegetables while the chicken is boiling for the first time. This is a wonderful recipe for a rainy Autumn evening.
Provided by pkk101
Categories Whole Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered.
- Salt the water and bring to a boil over high heat.
- Immediately turn the water off, pour off the water and set the chicken on a paper towel and pat dry. Rinse the pot.
- Salt the chicken. Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides. Set the chicken aside once again.
- Add the carrot, celery, onion, and garlic to the pot with more oil if needed. Saute approximately 4 minutes until the some of the vegetables begin to brown.
- Deglaze the bottom of the pot with a small amount of water and increase the heat to high. Place the chicken back in the pot and cover with water once again.
- Add the boullion, cloves, thyme, peppercorns and bay and bring to a boil. Reduce heat to low and simmer for 40-50 minutes.
- While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes or until tender. Drain potatoes and set aside.
- Remove the chicken from the water and set aside to cool. Pour 3 cups of the cooking liquid through a thin mesh strainer and keep warm in a small saucepan.
- Once the chicken has cooled a bit, carve it and cut it into bite size pieces and place them in a bowl, putting any skin, scraps and the leftover carcass back into the large pot with the remaining cooking liquid (simmer this for a few more hours and you will have roughly a gallon of beautiful chicken stock).
- In a 3 quart saucepan, melt the butter over medium heat and add the flour. Reduce the heat to low and cook this roux for about 5 minutes.
- Remove the roux pan from heat and pour in reserved warm cooking liquid whisking continuously. Set over medium heat and add the paprika and season with pepper. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon.
- Add 1/4 cup of the heavy cream and bring to a boil again, whisking frequently.
- Season the sauce with salt and more pepper if desired, stirring after each addition. This step may be the most important in the recipe; get the seasoning right!
- Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed. It should be velvety and smooth but not quite as thick as a cheese sauce.
- Add the chicken and potatoes and simmer for 3 minutes to warm them up.
- Serve in shallow bowls with a side of crusty baguette or over rice. Garnish with a few fresh herbs to dress it up.
Nutrition Facts : Calories 688.5, Fat 46.9, SaturatedFat 17.3, Cholesterol 196.5, Sodium 260.7, Carbohydrate 23.9, Fiber 3.5, Sugar 3.4, Protein 41.3
CHICKEN SUPREME
Make and share this Chicken Supreme recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut lemon and rub the chicken.
- Sprinkle with salt and pepper.
- Coat with flour.
- Brown chicken in butter in dutch oven.
- Mix together cream, sherry, and cheese.
- Pour over chicken.
- Cover and simmer, turning occ.
- till tender.
- (about 20 min).
Nutrition Facts : Calories 576.4, Fat 45.1, SaturatedFat 25.9, Cholesterol 158, Sodium 465, Carbohydrate 16.5, Fiber 0.8, Sugar 0.8, Protein 23.6
CHICKEN SUPREME
Chicken in a creamy sauce with bacon.
Provided by thebrowngirls
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
- In same pan fry bacon until golden.Remove from pan.
- Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
- Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
- Serve with white rice.
CHICKEN PASTA SUPREME
Make and share this Chicken Pasta Supreme recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine according to pkg directions.
- Cut chicken into 2 inch pieces.
- In skillet saute chicken in butter until browned and no longer pink.
- Add cream, basil, Parmesan and pepper flakes.
- Bring to a boil; reduce heat and simmer 3 minutes, stirring often.
- Drain fettuccine well.
- Toss with sauce to coat well.
Nutrition Facts : Calories 712.5, Fat 40.5, SaturatedFat 23.2, Cholesterol 239.2, Sodium 292.6, Carbohydrate 53.9, Fiber 2.4, Sugar 1.5, Protein 33
CHICKEN SUPREME IV
Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!
Provided by CHRSTIE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
- Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
- Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 977 calories, Carbohydrate 34.6 g, Cholesterol 309.8 mg, Fat 52 g, Fiber 1.9 g, Protein 71 g, SaturatedFat 24.5 g, Sodium 1694.7 mg, Sugar 2.9 g
SUPREME CHICKEN
I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.
Provided by Carole McCully
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
- Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g
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