Chicken Supreme
Indulge in the creamy elegance of Chicken Supreme, a classic French-inspired dish that's perfect for a weeknight dinner or an impressive dinner party centerpiece. This recipe pairs tender, pan-seared chicken breasts with a velvety sauce made from sautéed mushrooms, aromatic shallots, garlic, white wine, and a touch of Dijon mustard, finished with rich heavy cream. A splash of chicken stock enhances the depth of flavor, while a garnish of fresh parsley adds a burst of freshness to every bite. Ready in just 45 minutes, this luxurious one-pan dish is as convenient as it is delicious. Serve it over fluffy rice, buttery mashed potatoes, or with crusty bread to soak up the luscious sauce—comfort food elevated to gourmet status. Perfect for those seeking recipes with creamy sauces and pan-seared chicken, this dish is a must-try for fans of French cuisine.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 pieces Shallots, finely diced
- 2 pieces Garlic cloves, minced
- 0.5 cups White wine
- 1 cup Chicken stock
- 0.5 cups Heavy cream
- 1 teaspoon Dijon mustard
- 1.5 cups Mushrooms, sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Dredge each chicken breast lightly in the all-purpose flour, shaking off the excess.
Place the chicken breasts in the skillet and sear for 4-5 minutes on each side until golden brown. Do not cook through. Remove the chicken from the pan and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced shallots and minced garlic, and sauté for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until tender and slightly golden.
Pour in the white wine and cook for 2-3 minutes, scraping the bottom of the skillet to deglaze any browned bits.
Stir in the chicken stock and Dijon mustard, mixing well.
Reduce the heat to medium-low and stir in the heavy cream. Return the chicken breasts to the skillet, along with any juices they released.
Let the chicken simmer in the sauce for 12-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish the dish with freshly chopped parsley before serving. Serve hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.2 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
