Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 small onion (thinly sliced)
50g smoked bacon lardons
1 garlic clove (crushed)
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley
mashed potato (and steamed green veg, to serve)
Method
Heat half of the oil and butter in a large non-stick frying pan over medium heat. Add the onion along with a pinch of salt, and sauté for 10-15 minutes until it turns golden brown and caramelizes. Next, add the bacon, increase the heat, and cook for about 5 minutes until it’s golden and crispy. Stir in the garlic and cook for an additional minute. Transfer the mixture to a bowl and set it aside.
Heat the rest of the oil and butter in the same pan over medium-high heat. Season the chicken skin, then place it skin-side down in the pan. Fry for 8-10 minutes until the skin is deeply golden brown and crispy. Flip the chicken over and cook for another 5 minutes 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.
Mix in the cream and mustard, then let it simmer gently over low heat, uncovered, for 5 minutes with the chicken placed skin-side up. Adjust the seasoning to your taste. If desired, sprinkle with parsley and serve alongside mashed potatoes and greens.
2
servings5
minutes40
minutes45
minutesEnjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 small onion (thinly sliced)
50g smoked bacon lardons
1 garlic clove (crushed)
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley
mashed potato (and steamed green veg, to serve)
Method
- Heat half of the oil and butter in a large non-stick frying pan over medium heat. Add the onion along with a pinch of salt, and sauté for 10-15 minutes until it turns golden brown and caramelizes. Next, add the bacon, increase the heat, and cook for about 5 minutes until it’s golden and crispy. Stir in the garlic and cook for an additional minute. Transfer the mixture to a bowl and set it aside.
- Heat the rest of the oil and butter in the same pan over medium-high heat. Season the chicken skin, then place it skin-side down in the pan. Fry for 8-10 minutes until the skin is deeply golden brown and crispy. Flip the chicken over and cook for another 5 minutes 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.
- Mix in the cream and mustard, then let it simmer gently over low heat, uncovered, for 5 minutes with the chicken placed skin-side up. Adjust the seasoning to your taste. If desired, sprinkle with parsley and serve alongside mashed potatoes and greens.
Here you’ll find a collection of delicious recipes that your family, friend’s will love, all tested and approved by me, Olivia. Cooking is my passion so please follow along and share what I create!
