Chicken Supreme with Mushrooms and White Wine Cream Sauce
Seared chicken breasts with whole mushrooms simmered in a flavourful white wine cream sauce deliver the easiest not to mention the tastiest chicken supreme recipe!
Servings: 4
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
Calories: 493kcal | Carbohydrates: 9g | Protein: 29g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 257mg | Potassium: 779mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg