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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 80s 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!
Typically, the dish is made with chicken breast that has been lightly seasoned and cooked served in a rich sauce made from cream, mushrooms and white wine. Get it right and it highlights the tender texture and mild flavour of the chicken breasts, made even better by the luxurious sauce.
It’s become a popular dish not only because it is incredibly satisfying to eat, but it’s highly adaptable, allowing chefs and cooks to add their own variations.
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.
You first need to brown seasoned chicken breasts in olive oil. This isn’t the time to cook the chicken all the way through, so remove to a plate when it has browned.
Using the same pan, sauté mushrooms in butter with sliced garlic for around 5 minutes. Be careful not to use too much heat as burnt garlic is unpleasant to eat. When they are ready, remove the mushrooms and garlic to the same plate as the chicken.
Now add the shallots and thyme for 2-3 minutes, then flour and give it a good stir to combine. While you continue to stir, gradually pour in the white wine, then chicken stock and cream.
Bring it all to a boil, then reduce the heat and let it simmer for a few minutes so the sauce can slightly thicken. Bring the chicken breasts and mushrooms back to the pan and simmer over low heat for 15 minutes or until the chicken is done.
Recipe Tips and Notes
- 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.
- Chicken supreme can also be made in the oven. 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.
- Before serving, taste test the sauce. Add a bit more salt if you feel it is needed.
Serving Suggestions
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.
If you want even more help soaking up that delicious sauce, I recommend garlic butter dinner rolls. Impossibly fluffy and made to go with dishes like this!
Storage and leftovers
If you have any leftovers, refrigerate in an This is an affiliate link.airtight container for up to 3-4 days. The easiest way to reheat is to use a microwave, although you can also use a stovetop with a splash of water to keep the sauce from becoming too thick.
This dish is perfect for freezing! 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.
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
Ingredients
- 1 tbsp This is an affiliate link.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 1/2 tsp dried thyme
- 1 tbsp flour, heaped
- 125ml/1/2 cup white wine, dry
- 125ml/1/2 cup This is an affiliate link.chicken stock
- 250ml/1 cup double/heavy cream
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and lovely to eat.
I have to say – this is an amazing dish. There is little enamel left on the plates this evening after the feeding frenzy at the ‘zoo’.
I was initially a little skeptical about the necessity of moving things in and of the dish; but when seeing the roux thicken and the need to vigorously stir in the stock and cream, I take it all back! I finished it in the oven as was lower maintenance; and it helped brown the mushrooms and chicken a little more.
For anyone else trying this – please DO follow the steps carefully; and you’ll be grateful – and in for a treat.
So glad you enjoyed it, Josh!! I agree that taking things out of the pan and returning them could seem fussy but sometimes necessary for the final results.
This was a huge hit tonight at dinner! I am definitely adding this recipe to the family rotation! Thanks for all the awesome recipes and all the hard work!
What a great review, Natasha! Thank you!
This was delicious. And holy moly – that cream sauce. Perfect!
So glad you loved, April!
This is exactly what I needed for tonight to get us out of of our normal chicken dinner routine. Your photos have me drooling. Can’t wait for my first bite.
Enjoy, Jen!