Easy But Elegant Chicken Supreme Food

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

EASY ELEGANT CHICKEN SUPREME

Steps:

• Combine bread crumbs, paprika, pepper and flour on a paper plate.
• Dip chicken in egg, making sure all sides are coated, and then dredge in crumb mixture. Repeat process with second chicken breast, being sure to use all the egg and crumbs. Set aside.
• In 10 inch skillet, combine oil and butter; heat over medium heat until bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is almost cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.
• To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes; sprinkle with 1 tsp flour and stir quickly to combine. Add chicken broth and wine and 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 to 3 minutes.
• Garnish with freshly snipped parsley, if desired.

EASY BUT ELEGANT CHICKEN SUPREME

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.

FESTIVE CHICKEN SUPREME

Steps:

• 1 1/2 hours before serving: On waxed paper, coat breasts with flour. Preheat oven to 375@.
• In 12" skillet over medium high heat in oil, cook chicken until lightly browned on all sides.
• In 3 qt casserole, mix wine, soup, blue cheese, salt & pepper. Arrange chicken in mix & spoon mix over chicken to coat. Bake 30 minutes uncovered.
• Prepare asparagus by trimming & cutting in half. rinse with cold water & drain.
• Remove casserole from oven & arrange asparagus over & between chicken. Cover tightly with foil & bake for 30 minutes or until fork tender.
• Place pimento on top of chicken & serve.

CHICKEN SUPREME (A LA RESTAURANT POLIDOR)

Steps:

• Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered.
• Salt the water and bring to a boil over high heat.
• Immediately turn the water off, pour off the water and set the chicken on a paper towel and pat dry. Rinse the pot.
• Salt the chicken. Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides. Set the chicken aside once again.
• Add the carrot, celery, onion, and garlic to the pot with more oil if needed. Saute approximately 4 minutes until the some of the vegetables begin to brown.
• Deglaze the bottom of the pot with a small amount of water and increase the heat to high. Place the chicken back in the pot and cover with water once again.
• Add the boullion, cloves, thyme, peppercorns and bay and bring to a boil. Reduce heat to low and simmer for 40-50 minutes.
• While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes or until tender. Drain potatoes and set aside.
• Remove the chicken from the water and set aside to cool. Pour 3 cups of the cooking liquid through a thin mesh strainer and keep warm in a small saucepan.
• Once the chicken has cooled a bit, carve it and cut it into bite size pieces and place them in a bowl, putting any skin, scraps and the leftover carcass back into the large pot with the remaining cooking liquid (simmer this for a few more hours and you will have roughly a gallon of beautiful chicken stock).
• In a 3 quart saucepan, melt the butter over medium heat and add the flour. Reduce the heat to low and cook this roux for about 5 minutes.
• Remove the roux pan from heat and pour in reserved warm cooking liquid whisking continuously. Set over medium heat and add the paprika and season with pepper. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon.
• Add 1/4 cup of the heavy cream and bring to a boil again, whisking frequently.
• Season the sauce with salt and more pepper if desired, stirring after each addition. This step may be the most important in the recipe; get the seasoning right!
• Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed. It should be velvety and smooth but not quite as thick as a cheese sauce.
• Add the chicken and potatoes and simmer for 3 minutes to warm them up.
• Serve in shallow bowls with a side of crusty baguette or over rice. Garnish with a few fresh herbs to dress it up.

BRETON STYLE CHICKEN SUPREME

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.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

BOILED CHICKEN SUPREME

Steps:

• Put chicken in a pot big enough to hold it.
• Add all ingredients.
• Cover it with water, plus one inch more.
• Bring it to a boil.
• Boil vigoriously for 5 minutes.
• Turn off fire, cover well, then let it rest undisturbed for one hour.
• Remove chicken from the pot anytime.
• Eat or debone, and use it to prepare other recipes.
• If you decide to debone the chicken, do it before you refrigerate it.
• Strain the stock and save it for recipes that require chicken stock.
• Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock.

CRISPY CHICKEN SUPREME

Steps:

• Place crushed cereal in a shallow dish.
• Stir in paprika; set aside.
• In a bowl, beat egg and milk slightly.
• Add flour, salt, pepper& poultry seasoning;.
• mix until smooth.
• Dip chicken in batter.
• Coat with crushed cereal.
• Place in single layer, (skin side up).
• in a well greased baking pan.
• Drizzle with melted margarine or butter.
• Bake in a 350 degree oven about 1 hour,.
• or until chicken is tender and done.
• Do not cover pan or turn chicken while baking.
• Serves 4.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.