Breton Style Chicken Supreme Recipes

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EASY BUT ELEGANT CHICKEN SUPREME



Easy but Elegant Chicken Supreme image

This is a family favorite, and a great dish to make for company especially if you are short of time.

Provided by Mysterygirl

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup dried breadcrumbs
7 teaspoons flour, divided
9 ounces boneless skinless chicken breasts
1 egg, slightly beaten
2 teaspoons margarine
2 teaspoons oil
1/2 cup sliced fresh mushrooms
1/4 cup canned chicken broth
1/4 cup dry white wine
1 ounce provolone cheese, cut into strips

Steps:

  • In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
  • Repeat process, being sure to cover the chicken entirely.
  • In a 10 inch nonstick skillet, combine the margarine and oil.
  • Heat over a medium heat until the margarine is bubbly and hot.
  • Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
  • Transfer to a plate and keep warm.
  • To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
  • Add broth and wine.
  • Cook, stirring constantly, until mixture thickens, about 1 minute.
  • Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

Nutrition Facts : Calories 442.6, Fat 17.6, SaturatedFat 5.3, Cholesterol 189.8, Sodium 617, Carbohydrate 22, Fiber 1.2, Sugar 2.1, Protein 41.6

CHICKEN SUPREME (SUPREMES DE VOLAILLE)



Chicken Supreme (Supremes De Volaille) image

This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.

Provided by Nana Lee

Categories     Chicken Breast

Time 58m

Yield 2 serving(s)

Number Of Ingredients 15

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

Steps:

  • Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
  • Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
  • Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
  • Roll breasts in 2 tablespoons of flour to coat, shake off excess.
  • Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
  • Add chicken breasts; cook until underside is golden brown.
  • Turn and cook other side 6 to 8 minutes or until golden brown.
  • Place breasts on a platter and keep warm in a low oven.
  • Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
  • Add tomatoes and wine; simmer until most of the liquid has evaporated.
  • Stir in heavy cream; cook until reduced by half. Remove from heat.
  • In a 1 quart saucepan melt remaining butter over low heat.
  • Stir in the remaining flour with a wire whisk; blend well.
  • Add light cream; cook, stirring constantly, until thickened and smooth.
  • Add salt and pepper.
  • Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
  • Pour sauce over chicken and sprinkle with chopped parsley.

CHICKEN SUPREME DIJON



Chicken Supreme Dijon image

Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole boneless skinless chicken breasts, split
2 tablespoons butter
salt and pepper
1 medium garlic clove, finely minced
1 tablespoon onion, finely minced
1/4 lb mushroom, sliced
1/4 cup Dijon mustard
1 cup heavy cream
wild rice, cooked

Steps:

  • In large skillet, cook chicken in butter.
  • Remove to heated platter.
  • Keep warm.
  • To drippings in pan, add garlic, onion and mushrooms.
  • Cook, stirring, until onion is tender.
  • Stir in mustard and heavy cream.
  • Simmer, stirring, until sauce is slightly thickened.
  • Add chicken, turning to coat in sauce.
  • Serve over rice.

BRETON STYLE CHICKEN SUPREME



Breton Style Chicken Supreme image

Taken from the WI Complete Christmas; very rich and lovely for a special meal. This can be frozen when the chicken is cooked prior to adding the Calvados. A vegetable garnish of 1 carrot cut in matchsticks, 2 leeks (white part only) finely sliced and 125g baby button mushrooms sautéed in 25g of melted butter for 15 minutes in a pan with the lid on makes it particularly special.

Provided by Lou van

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 leeks, green part only thinly sliced
1 carrot, peeled and cut into matchsticks
1 large celery rib, finely sliced
6 skinless chicken breast fillets
25 g plain flour, seasoned with
salt and pepper
1 tablespoon oil
50 g butter
300 ml vintage dry cider
150 ml creme fraiche, half fat
1 tablespoon calvados

Steps:

  • Wash the leeks and thinly slice the green part.
  • Peel and cut the carrot into thin 5cm lengths.
  • Cut the celery into finely sliced pieces.
  • Coat the chicken in seasoned flour.
  • Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour.
  • Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
  • Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
  • Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
  • Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
  • When the chicken is cooked add the Calvados and stir.
  • Taste and adjust the seasoning, serve.

Nutrition Facts : Calories 210.1, Fat 18.6, SaturatedFat 10.5, Cholesterol 52.7, Sodium 78.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 1.7

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