Seared chicken breasts with whole mushrooms, then simmered in a flavourful white wine cream sauce deliver the easiest, not to mention the tastiest, chicken supreme recipe!
Serve this luxurious French classic with our equally indulgent Herb and Garlic Mashed Potatoes.
Have you ever spotted Chicken Supreme on a restaurant menu and wondered what makes it supreme? I know I have. The name itself sounds like it comes straight from the 80th when everything was supreme, mega or jumbo!
Being a curious food obsessed person that I am I had to investigate the meaning behind such a grand name.
What is Chicken Supreme?
I didn’t have to dig too deeply to quickly learn that there is nothing even remotely 80s about chicken supreme. The history goes back much further.
Chicken supreme or “supreme de volaille” is not a dish. It is a culinary term, which comes from France, and simply means “boneless chicken breast”. Mystery solved!
The recipe I am sharing today is inspired by the classic French recipes of cooking chicken in creamy wine sauces. I’ve added whole chestnut mushrooms for more flavour and because I adore them in everything. You can skip them if you are not a fan.
How to Make It
The method for this recipe is very easy and quite quick. The entire dish is cooked within 30 minutes on your stove top.
Three key tips worth mentioning are…
- Brown your chicken breasts for a beautiful golden colour and better texture.
- Brown the mushrooms in butter for an incredible flavour. You can use clarified butter, which doesn’t burn. Make your own or purchase in a supermarket. Clarified butter is also called Ghee.
- Use decent quality but not top tier dry white wine for the cream sauce. This is where the flavour comes from. Sauvignon Blanc is my favourite for sauces.
Can I make it in the oven?
Yes, you absolutely can. If you don’t have the time or patience to watch your sauce simmering on a stove top you can finish it the preheated to 350F/180C oven for 15 minutes.
Make sure not to over cook it or the chicken breasts will get dry and stringy.
Can I freeze this dish?
Once again, yes! This chicken will keep well in a freezer friendly container in your freezer for up to 1 month. Just add a splash of chicken stock to the sauce when reheating it.
A luxurious chicken dish deserves special sides. I recommend starting your dinner with an elegant Spinach and Apple Salad with Blue Cheese Dressing. You will feel like you are dining in a French bistro!
Then pair it with mashed potatoes. Or if you want to try something different, may I suggest my sweet potato and swede (rutabaga) mash. Simple and full of flavour.
More Chicken Breast Recipes:
- Tuscan Chicken with Saffron Cream Sauce
- Chicken Paillard in Sherry Caper Sauce
- Chicken Chasseur
- Moroccan Chicken Tagine
Chicken Supreme with Mushrooms and White Wine Cream Sauce
- 1 tbsp olive oil
- 4 skinless boneless chicken breasts
- 2 tbsp butter
- 300g/2 cups mushrooms whole
- 1 clove garlic sliced
- salt to taste
- pepper to taste
- 1 shallot chopped
- 2-3 sprigs fresh thyme or ½ tsp dried thyme
- 1 tbsp flour heaped
- 125ml/1/2 cup white wine dry
- 125ml/1/2 cup chicken stock
- 250ml/1 cup double/heavy cream
- Heat the olive oil in a large pan. Brown the chicken breasts, seasoned with salt and pepper, for 5 minutes on each side over medium heat. The chicken will not be cooked all the way through. Remove to a plate. Add the butter to the same pan and sauté the mushrooms over medium heat with sliced garlic for approximately 5 minutes, remove to the same plate as the chicken.
- Saute chopped shallots and thyme for 2-3 minutes. Then add a heaped tablespoon of flour and mix to combine with the melted butter. Gradually pour in the white wine while stirring, then add in the chicken stock and double or heavy cream. Bring the sauce to a boil, then reduce the heat to medium and let it simmer for a few of minutes, which will allow the sauce to thicken slightly.
- Return the chicken and mushrooms to the pan and simmer uncovered over low heat for 15 minutes until the chicken is done or put it in the oven at 180C/350F for 15 minutes. Taste and add more salt if needed.