How To make Chicken Breasts Supreme
3 lb Chicken breasts
1/2 c Finely chopped onion
2 tb Butter
10 1/2 oz Cream of mushroom soup,
Canned, condensed 1 c Milk
1 ts Salt
1/8 ts Pepper
1. Place chicken breasts, skin-side-down in a shallow, heat- resistant,
non-metallic, 10-inch baking dish. 2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside.
3. In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons
butter in Microwave Oven 15 seconds. 4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 1/2
minutes or until onion is tender. 5. Add soup, milk and seasonings to onions. Stir well to combine all
ingredients. 6. Heat, uncovered, in Microwave Oven 3 minutes.
7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven
or until chicken is tender.
How To make Chicken Breasts Supreme's Videos
Chicken Supreme with bacon and mushroom in a cream sauce
Chicken supreme is actually a cut of chicken, it's the breast of chicken without the bone. As know in French, Suprême de Volaille. It's not an actual recipe although it seems to have become one with some processed commercial food industries. This chicken breast recipe has mushrooms, smokey bacon, shallots, garlic, white wine in a cream sauce. It's simple to make and worthy of any restaurant meal. Make it on the stove using only one pot, or as in this case, one pan. Make this quick and easy meal yourself under 30 minutes.
Get full recipe here:
Airline Chicken Breast (Chicken suprême, Statler chicken or French Cut.
Classic French Chicken Supreme Recipe @Chicken Recipes
Written / printable recipe here:
Chicken stock recipe here:
Chicken Supreme is one of the classics of French cookery, but the terminology can be confusing. A suprême of chicken refers to the breast, sometimes with the wingbone still attached. This is also known as 'airline chicken' because that's what airlines wanted 20 years ago. But there is also 'sauce suprême'. In this video recipe, I'll be using suprêmes of chicken with the skin on and wing bone attached, and drenching it in sauce suprême. This chicken supreme lives up to its name - deliciously tender chicken in a rich creamy sauce. But not only does it taste great, it's really easy to make too.
#ChickenRecipes
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Julia Child's Chicken Suprêmes with Mushroom Sauce & Glazed Carrots | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make the Suprêmes de Volaille (chicken breasts) aux Champignons & Glazed Carrots
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
The best way to stuff chicken breasts (Making a chicken supreme)
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The most common way to stuff a chicken breast is to cut a slit along the side and fill it with your stuffing, but have you ever tried making a pocket and piping your stuffing in? In this video we do just that, and you’ll see how efficient, clean and easy it is to do.
We’ll start by cutting a chicken supreme from a whole chicken, then make a ricotta, spinach and pine nut stuffing and stuff our chicken supremes.
As always on this channel, we’ll then talk about the different components needed for our chicken supreme meal, and plate up a beautiful and balanced main meal in two different ways.
Other videos mentioned in this video:
How to make a creamy mushroom risotto -
How to make a beetroot relish -
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:31 - Cutting the chicken supreme from a chicken
02:32 - Pocketing the chicken breast
03:25 - Making a simple stuffing
05:04 - Stuffing the chicken breast
05:39 - Cooking the chicken supremes
05:58 - Making the additional components
06:29 - Making the fried onions
07:02 - Making the basil pesto
===== RECIPE =====
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Alternatively the recipe can also be found on my website -
= Basil pesto =
- 2 cup of herbs (I used half basil and half parsley)
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup toasted nuts (I used pine nuts and cashew nuts)
Method: See video
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