Mary Berry Chicken Supreme Recipe

Mary Berry Chicken Supreme Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr

If you are looking for a delicious and easy dish to make at home, you should try Mary Berry Chicken Supreme Recipe. This is a classic French dish that features chicken breasts cooked in a creamy sauce with mushrooms, bacon, and herbs. It’s rich and comforting, but not too heavy or greasy. You can serve it with mashed potatoes and steamed green vegetables for a complete and satisfying meal. In this article, I will show you how to make this recipe step by step and give you some tips and variations to make it even better.

Let’s get started!

What is Chicken Supreme?

Chicken supreme is a classic French dish that consists of chicken breasts cooked in a creamy sauce with mushrooms, bacon, and herbs. The name “supreme” refers to the cut of chicken, which is the breast with the wing bone attached. The sauce is usually made with cream, white wine, and chicken stock, and flavored with Dijon mustard, garlic, and parsley.

What is Mary Berry Chicken Supreme Recipe?

Mary Berry Chicken Supreme Recipe is a delicious and easy dish that you can make at home with simple ingredients and a few steps. It is a classic French dish that consists of chicken breasts cooked in a creamy sauce with mushrooms, bacon, and herbs. The sauce is usually made with cream, white wine, and chicken stock, and flavored with Dijon mustard, garlic, and parsley.

Why You’ll Love This Recipe

You’ll love this recipe because:

  • Balances comforting and elegant flavors
  • Rich and velvety without being too heavy
  • Impressive name and presentation
  • An easy method suitable for beginners
  • Adaptable to different herb and spice preferences
  • Satisfying, restaurant-quality results

Ingredients Needed to Make Mary Berry Chicken Supreme

To make this recipe, you’ll need the following ingredients:

  • Olive oil: 2 tablespoons
  • Butter: 25 grams
  • Onion: 1 large, thinly sliced
  • Smoked bacon lardons: 175 grams, small pieces of bacon that add a smoky and salty touch to the dish. You can use regular bacon, pancetta, or ham instead if you prefer.
  • Garlic: 2 cloves, crushed, a pungent and aromatic herb that enhances the aroma and taste of the sauce.
  • Skin-on chicken breasts: 4, the main ingredient of the dish, which is fried until golden and crisp, then simmered in the sauce until cooked through.
  • Plain flour: 2 tablespoons, a fine and powdery ingredient that is used for thickening the sauce and making it smooth and velvety.
  • White wine: 150 ml, an alcoholic beverage that is used for deglazing the pan and adding acidity and depth to the sauce. You can use chicken stock instead if you don’t want to use alcohol or want a milder sauce.
  • Double cream: 150 ml, a dairy product that is used for making the sauce rich and creamy. You can use half-and-half or heavy cream instead, depending on the fat content and consistency you prefer.
  • Dijon mustard: 2 teaspoons, a condiment that is used for adding a tangy and spicy flavor to the sauce. You can use whole-grain mustard instead if you like a more textured and rustic sauce.
  • Parsley: 2 tablespoons, finely chopped, a herb that is used for adding freshness and color to the dish. You can use other herbs such as thyme, rosemary, or tarragon instead, depending on the flavor you like.
  • Salt and pepper: to taste, seasonings that are used for enhancing the flavor of the dish. You can use any type of salt and pepper, such as sea salt, kosher salt, black pepper, or white pepper.
  • Mashed potatoes and steamed green vegetables: for serving, side dishes that complement the chicken supreme. You can use any type of potatoes and vegetables, such as russet, Yukon gold, broccoli, carrots, or peas.

Instructions to Make Mary Berry Chicken Supreme

To make this recipe, follow these simple steps:

Step 1: Fry the Onion and Bacon

Heat half the oil and butter in a large non-stick frying pan over medium-high heat. Add the onion and a pinch of salt and fry for 10-15 minutes or until golden brown and caramelized, stirring occasionally. Add the bacon, turn up the heat, and cook for 5 minutes or until crisp, stirring frequently. Add the garlic and cook for 1 minute more, stirring constantly. Transfer the onion and bacon mixture to a bowl and set aside.

Step 2: Fry the Chicken

Heat the remaining oil and butter in the same pan over medium-high heat. Season the chicken skin with salt and pepper and fry, skin-side down, for 8-10 minutes or until deep golden brown and crisp, turning once. Transfer the chicken to a plate and keep warm.

Step 3: Make the Sauce

Sprinkle the flour over the pan and cook for 2 minutes, stirring and scraping the bits from the bottom of the pan. Pour in the wine and bring to a boil, then reduce the heat and simmer for a few minutes, stirring occasionally. Stir in the cream and mustard and simmer over low heat, uncovered, for 5 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.

Step 4: Finish the Dish

Add the onion and bacon mixture and the parsley to the sauce and stir to combine. Return the chicken to the pan, skin-side up, and spoon some sauce over it. Cover the pan with a lid and simmer over low heat for 10-15 minutes or until the chicken is cooked through and the sauce is bubbling.

Step 5: Serve and Enjoy

Serve the chicken supreme with mashed potatoes and steamed green vegetables, spooning more sauce over the chicken and the sides.

Enjoy your delicious and easy meal!

Mary Berry Chicken Supreme
Mary Berry Chicken Supreme

Leave a Reply

Your email address will not be published. Required fields are marked *