Pan-fried supremes of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection!
4chicken supremesor you can use 4 skin-on boneless chicken breasts
½tspsalt
½tspblack pepper
200g(4 oz) sliced mushrooms (I like chestnut mushrooms)
2clovesgarlicpeeled and minced
120ml(1/2 cup) dry white wine
120ml(1/2 cup) chicken stock
240ml(1 cup) double (heavy) cream
To Serve:
mashed potato
green vegetables
black pepper
Instructions
Heat the oil in a large frying pan over a medium-high heat.
1 tbsp oil
Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
150 g (5.3 oz) pancetta cubes
Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
4 chicken supremes, ½ tsp salt, ½ tsp black pepper
Cook for 5-6 minutes, until golden, then turn the chicken over.
Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
200 g (4 oz) sliced mushrooms
Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
2 cloves garlic
Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
120 ml (1/2 cup) dry white wine, 120 ml (1/2 cup) chicken stock, 240 ml (1 cup) double (heavy) cream
Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
mashed potato, green vegetables, black pepper
Video
Notes
Can I make it ahead?This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won't be as crispy when reheating, unfortunately.Make the dish, then cool, cover and refrigerate for up to a day.Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.Can I freeze it?Again, I do prefer this dish served right sway, but you can freeze it. Cook the dish, then cool, cover and freeze. Defrost in the refrigerator, then reheat as per the 'make ahead' instructions above.LeftoversIf you're looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.Reheat in a pan, over a low heat, or in the microwave. You may need to add a splash of stock to loosen up the sauce. Ensure the chicken is piping hot throughout and evenly cooked before serving.Ingredient swaps
Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that's already in there)
Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipeYou can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
Nutritional information is approximate, per serving. This recipe serves 4.