How To make Chicken Supreme
3 cups cooked chicken
1 package (6 oz) long grain and wild rice - cooked
1 can cream of celery soup or
1 can cream of chicken soup
1 medium jar pimentos
sliced
1 medium onion chopped
1 cup french cut green beans
1 cup mayonnaise
1 cup water chestnuts :
diced
salt and pepper -- to taste
Mix all together and place in 3 qt dish. Bake 25 to 30 minutes at 350 degrees u ncovered. May be frozen before cooking. Just take from freeezer to oven, do not thaw! Add about 10 minutes cooking time. Also, I have frozen indiidual serving s of this casserole, leftover and already cooked in freezer bags. Just microwav e to re-heat. Recipe can me doubled etc... A couple of notes: The recipe calls for canned soup & mayo - I know, not healthy, but I do use the light mayo and t he lo-fat soups. They work fine. Also , it calls for french cut green beans, obviously any cut of green bean will do.
from the Frozen Assets List
How To make Chicken Supreme's Videos
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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chicken supreme
How to cut chicken supreme (Breast) from a chicken
Chicken Supreme with Vegetables
#Easy #dinner #idea - #Chicken #Supreme with #Vegetables
Here's a juicy chicken dinner you'll have on repeat ????
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:
Chicken and rice with supreme sauce. (one of these must try French recipes)
The chicken and rice supreme is a classic French recipe that celebrates the taste of chicken. Plenty of homemade chicken stock is used to poach the chicken then cook a pilaf rice and finally make the famous supreme sauce.
However the big challenge here is to get your chicken stock concentrated enough so that the taste really shine throughout the sauce it si based on.
In this video you will see that I actually went with the idea that I could get away with using the slightly reduce chicken stock I made in previous video and use that for this whole recipe.
Escoffier was hinting on his book that you need to have strong and perfectly reduce stock already at hand plus some other things like chicken essence amongst other thing to get the sauce done right.
Note that to make that recipe properly and finish it in time for serving you need to have at least 2 cups of concentrated chicken stock made from the reduction of 4 cups of the white chicken stock we have made in the previous video)
FOR WRITTEN RECIPES
Good videos to watch that will help making that recipe:
How to make the chicken stock:
How to make the bouquet garni:
Video on how to white cook the mushrooms:
How to make the parchment paper lid:
****************** RECIPE SECTION ****************************
POT AND PANS:
Large stock:
Saucepans:
My favorite whisk
COOKING TIME:
Chicken:
45 minutes plus 15 minutes resting time.
For the Rice 20 Minutes at 180 celcius
Veloute (Supreme sauce) :
Reduce the veloute on low to medium heat for 10 minutes first then add the mushroom juice the cream and reduce again for 10 minutes. add the chicken essence and reduce again until the chicken flavour become predominant in the sauce ( that can take up to 15 minutes) at the end turn the heat off and add an extra tablespoon of cream plus the quartered mushrooms.
MAIN INGREDIENTS:
1 chicken of 1.5 kilos or bigger
4 chicken wings ( for extra flavour )
8 cups of white chicken stock to cook the chicken ( but you can use water instead)
1 medium size carrot roughly diced ( 100 grams)
1 onion roughly diced
1 celery rib roughly diced
1 bouquet garni
salt and pepper fo the seasoning
To make the Pilaf rice:
400 grams /2 cups of long grain rice ( I used jasmine rice)
750 ml/ 3 cups of chicken stock
1 medium size onion finely chopped
1 bouquet garni ( I forgot to show it in the video)
*To make the white roux:
30 grams /2 tbsp butter
30 grams /3.5tbsp flour
To make the sauce:
white roux made with the above measurements*
500 ml /2 cups of reduced chicken stock
100 ml / 0.4 cups of cream ( heavy or thick cream)
2 tablespoons of chicken essence (optional)
3 tablespoons of mushroom cooking juices ( essence)
1 tablespoon of butter
For the mushrooms:
Mushrooms have to be white cooked and the juice need to be reduced to make an essence.
TO WHITE COOK THE MUSHROOM FOLOW THESE INSTRUCTIONS
In a saucepan put the following ingredients:
2 handful of quartered button mushroom
1 tablespoon of plain butter
a pinch of salt
a squeeze of lemon juice
enough water to barely cover the mushroom
bring to the boil then then simmer for 10 to 15 minutes.
turn the heat of and leave to infuse for 30 minutes
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FOR WRITTEN RECIPES
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