Easy Elegant Chicken Supreme Recipes

Steps:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

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.

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

Steps:

• Prepare stuffing as directed.
• Best if stuffing is leftover or made 1 day in advance.
• Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
• Place breasts in pan.
• Place 1 slice of cheese over top of each breast.
• Spread soup undiluted over top of cheese.
• Layer stuffing over soup.
• Bake at 350°F for 1 hour until bubbly and stuffing is golden.

Steps:

• Combine bread crumbs, paprika, pepper and flour on a paper plate.
• Dip chicken in egg, making sure all sides are coated, and then dredge in crumb mixture. Repeat process with second chicken breast, being sure to use all the egg and crumbs. Set aside.
• In 10 inch skillet, combine oil and butter; heat over medium heat until bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is almost cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.
• To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes; sprinkle with 1 tsp flour and stir quickly to combine. Add chicken broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
• Garnish with freshly snipped parsley, if desired.