Bringing back a classic and adding my twist | Creamy Chicken Supreme
Pan-fried supreme of chicken with crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection - especially when served with creamy mashed potato!
Free printable recipe is available on our site:
Ingredients:
1 tablespoon oil
150 g (5.3 oz) pancetta cubes
4 chicken supremes or you can use 4 skin-on boneless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
2 cloves garlic peeled and minced
120 ml (½ cup) dry white wine
120 ml (½ cup) chicken stock
240 ml (1 cup) double (heavy) cream
To Serve:
Mashed potato
Green vegetables
Black pepper
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
3. Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
4. Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
5. Cook for 5-6 minutes, until golden, then turn the chicken over.
6. Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
7. Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
8. Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
9. Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
10. Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
11. Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
12. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
Notes:
Can I make it ahead?
This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won't be as crispy when reheating, unfortunately.
Make the dish, then cool, cover and refrigerate for up to a day.
Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.
Can I freeze it?
Again, I do prefer this dish served right sway, but you can freeze it. Cook the dish, then cool, cover and freeze. Defrost in the refrigerator, then reheat as per the 'make ahead' instructions above.
Leftovers
If you're looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.
Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.
Reheat in a pan, over a low heat, or in the microwave.You may need to add a splash of stock to loosen up the sauce.
Ensure the chicken is piping hot throughout and evenly cooked before serving.
Ingredient swaps
Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that's already in there)
Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipe
You can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
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Cheesy Broccoli-Stuffed Chicken | The Cooking Show
Did you know that the kitchen isn’t just a place to prepare and cook food? It’s also a place for therapy, video games, and intense strength building exercises.
Outside of those lessons, Munchies culinary director Farideh shows us a recipe she invented that riffs on chicken cordon bleu. She incorporates broccoli, chicken, and plenty of cheese into a crispy—and arguably slightly almost healthy—dish.
Check out the full recipe here:
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How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
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Cheesy Chicken Broccoli Bake | Delish
This dish is like broccoli cheddar soup all grown up.
DIRECTIONS
1. In a large skillet over medium-high heat, heat olive oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more.
2. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender.
3. Sprinkle skillet evenly with panko breadcrumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.
INGREDIENTS
1 tbsp. olive oil
1 c. diced yellow onion
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cubed
kosher salt
Freshly ground black pepper
1 c. white rice
2 c. chicken broth (or more, if needed)
1 c. heavy cream
2 c. broccoli, florets only
1 c. shredded Cheddar
1/4 c. panko breadcrumbs
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
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