Pollo Supreme Chicken Supreme Recipes

CHICKEN SUPREME

Steps:

• Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
• Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
• Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
• Turn the chicken over, half-cover the pan and cook for 5-10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.

POLLO SUPREME (CHICKEN SUPREME)

Steps:

• Egg wash and coat boneless chicken breasts in seasoned flour. Chukar, pheasant, blue grouse, or quail also work very well in this recipe. Add additional seasoning, if desired. Bake in Dutch oven until done. Sauté diced or sliced garlic in butter until tender. Add finely diced green and red pepper. Continue to sauté until tender. Add diced tomatoes, thinly sliced mushrooms, chopped parsley, and white wine. Simmer 10 minutes. Add enough flour to veggies to form a thick, floury paste. Add chicken broth or stock, very slowly at first to avoid lumps, to gain gravy-like consistency. Add diced pimentos and freshly chopped parsley. Cook sauce until flour is cooked out. Season with salt and ground white pepper. In separate bowl combine egg yolks and whipping cream. This will help sauce to maintain a pearly white color instead of a grayish tint. Whisk together and very slowly add to white sauce, stirring constantly. Cover cooked breasts with thinly sliced smoked ham. Cover ham with sauce. Cover sauce with combination of grated cheeses. Bake until cheese is melted.

CHICKEN SUPREME IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.