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!
What Do I Serve With Mary Berry Chicken Supreme?
You can serve Mary Berry Chicken Supreme with various sides, such as:
- Mashed potatoes: the classic and most popular choice, as they soak up the sauce and make the dish more filling and satisfying.
- Steamed green vegetables: such as broccoli, green beans, peas, or spinach, add some color and nutrition to the plate.
- Rice: another option for a starchy side, especially if you prefer a lighter and fluffier texture than mashed potatoes.
- Pasta: such as fettuccine, penne, or spaghetti, for a more Italian-inspired twist on the dish.
- Bread: such as crusty baguette, garlic bread, or naan bread, for dipping into the sauce and enjoying every last drop.
Pro Tips to Make Perfect Mary Berry Chicken Supreme
To make the perfect Mary Berry Chicken Supreme, follow these pro tips:
- Use skin-on chicken breasts, as they have more flavor and moisture than skinless ones. The skin also becomes crispy and golden when fried, adding more texture and taste to the dish.
- Don’t overcook the chicken, as it will become dry and tough. Use a meat thermometer to check the internal temperature of the chicken, which should be 165°F (74°C) when done.
- Don’t skip the wine, as it adds acidity and depth to the sauce. If you don’t have wine, you can use chicken stock instead, but the flavor will be less complex and rich.
- Don’t use low-fat cream, as it will curdle and split when heated. Use full-fat double cream, half-and-half, or heavy cream for the best results.
- Don’t forget the parsley, as it adds freshness and color to the dish. You can also use other herbs such as thyme, rosemary, or tarragon for more variety and flavor.
Variations of Mary Berry Chicken Supreme
You can make some variations of Mary Berry Chicken Supreme by changing some ingredients or adding some extras, such as:
- Cheese: you can add some grated cheese such as parmesan, cheddar, or gruyere to the sauce, to make it more cheesy and gooey.
- Mushrooms: you can use different types of mushrooms such as buttons, cremini, shiitake, or oyster, to add more flavor and texture to the dish.
- Bacon: you can use different types of bacon such as pancetta, prosciutto, or ham, to add more smokiness and saltiness to the dish.
- Chicken: you can use different cuts of chicken such as thighs, legs, or wings, to make the dish more juicy and tender. You can also use boneless and skinless chicken breasts, but they will be less flavorful and moist than the skin-on ones.
- Vegetables: you can add some vegetables such as carrots, celery, leeks, or zucchini, to make the dish more colorful and nutritious.
How to Store Mary Berry Chicken Supreme Leftovers?
To store Mary Berry Chicken Supreme leftovers, follow these steps:
Step 1: Let the Dish Cool Completely
Before storing the dish, let it cool completely at room temperature. This will prevent the growth of bacteria and spoilage.
Step 2: Transfer the Dish to an Airtight Container
Transfer the dish to an airtight container, such as a plastic or glass container with a lid, or a ziplock bag. Make sure the container is large enough to fit the dish without squashing it.
Step 3: Refrigerate or Freeze the Dish
Refrigerate the dish for up to 3 days, or freeze it for up to 3 months. Label the container with the date and name of the dish, so you can keep track of it.
How to Reheat Mary Berry Chicken Supreme Leftovers?
To reheat Mary Berry Chicken Supreme leftovers, follow these steps:
Step 1: Thaw the Dish if Frozen
If the dish is frozen, thaw it in the refrigerator overnight, or in the microwave on the defrost setting for a few minutes.
Step 2: Reheat the Dish in the Oven or on the Stove
Reheat the dish in the oven or on the stove, depending on your preference and convenience.
- To reheat the dish in the oven, preheat the oven to 375°F (190°C) and transfer the dish to an oven-safe baking dish. Cover the dish with aluminum foil and bake for 15-20 minutes or until hot and bubbly.
- To reheat the dish on the stove, transfer the dish to a large skillet over medium-low heat. Stir the dish occasionally and add some water or cream if the sauce is too thick. Cook for 10-15 minutes or until hot and bubbly.
Nutrition value per serving:
- Calories: 726 kcal
- Fat: 53 g
- Carbohydrates: 13 g
- Protein: 46 g
- Sodium: 544 mg
- Sugar: 5 g
Other Chicken Recipes to Try
How do I make the sauce thicker or thinner?
If the sauce is too thin, you can cook it for longer over low heat, uncovered, until it reduces to your desired consistency. You can also add more flour to the sauce, but make sure to whisk it well to avoid lumps. If the sauce is too thick, you can add more cream, wine, or chicken stock to the sauce, and stir well to combine.
How do I make the chicken skin crispy?
Getting crispy chicken skin requires thorough drying, generous seasoning, and proper searing. Be sure to pat the skin very dry before seasoning it generously with salt and pepper. Use a heavy skillet, ideally cast iron, to allow for even browning. The oil should shimmer before adding the chicken. Resist the urge to move the chicken initially – let it sear undisturbed. Allow it to turn deep golden brown for the crispiest texture. For extra crispness at the very end, use a broiler for 1-2 minutes.
How do I make this recipe gluten-free?
To make a gluten-free version, use cornstarch, arrowroot, or tapioca starch instead of regular wheat flour. Verify that all the other ingredients like broth, stock, bacon, wine, condiments, and panko breadcrumbs are gluten-free before using. Tamari makes a good soy sauce substitute. You can serve the chicken over gluten-free grains like rice, quinoa, or millet instead of pasta. Adjust the thickness by adding more starch if needed.
How do I make this recipe dairy-free?
To make a dairy-free adaptation, use oil in place of butter and coconut cream instead of dairy cream. Cashew cream also works well. Balance the fats by adding more mustard, lemon juice, or vinegar. Plain dairy-free yogurt adds tanginess while nutritional yeast or dairy-free Parmesan contributes cheesy notes. Finish with fresh herbs. Roasted vegetables make excellent dairy-free sides to accompany the chicken.