CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
SUPREME CHICKEN
I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.
Provided by Carole McCully
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
- Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN SUPREME
This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables.
Provided by Hattie Ellis
Categories Main course
Yield Serves 4
Number Of Ingredients 9
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.
SUPREME CHICKEN
This recipe is not low-fat, as you can see, but it is delicious. The sauce is wonderful over mashed potatoes or rice.
Provided by Sheynath
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Layer dried beef slices over the bottom of a 9x9 baking pan.
- Lay chicken breasts over the beef slices.
- Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
- Bake for 30 minutes.
- Meanwhile, mix the cream of mushroom soup and the sour cream together.
- Blend well.
- Pour the soup mixture over the top of the bacon, and spread to cover entirely.
- (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
- Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
- Cut into serving portions.
Nutrition Facts : Calories 596.4, Fat 45.4, SaturatedFat 21.5, Cholesterol 142.2, Sodium 912.7, Carbohydrate 10.3, Sugar 1.3, Protein 36
CHICKEN SUPREME WITH TRUFFLE AND SAGE
Steps:
- For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
- Preheat the oven at 350 degrees F.
- In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
- For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
- Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
- Preheat the oven at 350 degrees F.
- Cut the artichokes in half.
- In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
SUPREME CHICKEN-MUSHROOM RECIPE
Turn any day into a reason to celebrate with our Supreme Chicken-Mushroom Recipe. This chicken-mushroom recipe has a taste that is not to be missed.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
- Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
- Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN SUPREME
Traditional Chicken Supreme
Provided by paulc007
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion and garlic together in olive oil until soft and golden and then add the bacon until cooked.
- Add the chicken fry until cooked.
- Add the chicken stock and cream. mix until coated. Heat until fully warmed through.
- Serve with rice.
CHICKEN SUPREME
Steps:
- Sautee onions and celery in margarine till transparent. Take off heat, and add cooked diced chicken and shredded cheese to onion/celery mixture; stir till blended. Put in bottom of casserole dish.
- For second layer, top with Stove Top Chicken Stuffing mix. Then pour can of cream of chicken (mixed with broth of cooked chicken, instead of water) over all.
- Bake in a 350 degrees F oven for about 40 minutes, till bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN
This delicious Gordon Ramsay recipe is a reader favourite every Christmas - time you find out why
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 20
Steps:
- To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
- Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
- Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
- For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
- Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
- To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
- Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.
Nutrition Facts : Calories 1343 calories, Fat 108 grams fat, SaturatedFat 65 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.6 milligram of sodium
CHICKEN BREAST SUPREME
I like to make this chicken when I'm having a bad day because I get to beat the tar out of it! :) It's good served with steamed broccoli and sauteed squash.
Provided by mydesigirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts to 1/4-inch thickness.
- Sprinkle with salt and pepper.
- Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
- Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
- Add chicken broth and stir until smooth.
- Remove from heat and stir in remaining butter.
- To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.
CHICKEN ENCHILADAS SUPREME
Discover Chicken Enchiladas Supreme, a recipe that features cream cheese, lots of delicious herbs and spices and saucy chicken. Prepare these Chicken Enchiladas Supreme ahead of time for delicious meal prep.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
- Heat oil in large skillet on medium heat. Add peppers, onions and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
- Dip 1 tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
- Bake 20 min. Top with remaining shredded cheese; bake 5 min. Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.
Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
EASY CHICKEN SUPREME (CHICKEN WITH STUFFING)
Make and share this Easy Chicken Supreme (Chicken With Stuffing) recipe from Food.com.
Provided by funforu
Categories Beginner Cook
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed.
- Best if stuffing is leftover or made 1 day in advance.
- Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
- Place breasts in pan.
- Place 1 slice of cheese over top of each breast.
- Spread soup undiluted over top of cheese.
- Layer stuffing over soup.
- Bake at 350°F for 1 hour until bubbly and stuffing is golden.
Nutrition Facts : Calories 585, Fat 27.1, SaturatedFat 10.2, Cholesterol 119, Sodium 1278.5, Carbohydrate 39.1, Fiber 1.4, Sugar 5, Protein 43.7
CHICKEN SUPREME
Chicken in a creamy sauce with bacon.
Provided by thebrowngirls
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
- In same pan fry bacon until golden.Remove from pan.
- Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
- Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
- Serve with white rice.
CRISPY BAKED CHICKEN SUPREME
A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 baking dish.
- If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
- Place the chicken breasts into the prepared pan.
- Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
- Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
- Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
- Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
- Distribute the butter slices over the top of the crumbs.
- Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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