Lighter Chicken Supreme
January 28, 2023
The term supreme, also spelled suprême, used in cooking refers to the best part of the food, which is really just a boneless, skinless chicken breast. This recipe uses reduced fat crème fraîche. If you can find it, you can use low-fat sour cream. The sauce is comforting, creamy, satisfying, and quick to make for a busy weeknight.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
1 teaspoon olive oil, for brushing or spraying
4 small boneless, skinless chicken breasts (around 1 pound 5 ounces), sliced or chicken tenders
4 slices bacon, smoked or unsmoked, thinly sliced
8 ounces button mushrooms, chestnut or white, thickly sliced
1 teaspoon garlic powder or 1 garlic clove, crushed
14 fl ounces chicken stock, made with 1 stock cube
Directions
1Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate.
2Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned.
3Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring.
4Reduce the heat, stir in the crème fraîche, and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes.
Recipe adapted from Justine Pattison, BBC Food.
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