Chicken Supreme - French Main

Ingredients

  • 20 g Butter (knob (~20g))
  • 1 tsp Olive oil
  • 4 piece Chicken breast (boneless, skin-on)
  • 50 g smoked bacon lardons
    Alternative: smoked streaky bacon
  • 2 piece Onion (small, finely chopped)
    Alternative: Shallot
  • 2 clove Garlic (crushed)
  • 100 ml dry white wine
    Alternative: chicken stock
  • 300 ml Double cream
    Alternative: crème fraîche (full-fat)
  • 0.5 tsp Sea salt (to taste)
  • 0.5 tsp Black pepper (freshly ground, to taste)

Instructions

  1. Season the chicken breasts all over with salt and pepper. Melt the butter with the olive oil in a large lidded frying pan over medium heat.

  2. Brown the chicken on both sides until golden. Lift out to a plate and set aside.

  3. Add the bacon lardons and onions to the pan. Cook gently, stirring occasionally, until softened, about 10 minutes. Stir in the garlic and cook 5 minutes more.

  4. Pour in the white wine, let it bubble for about 1 minute, then stir in the double cream.

  5. Return the chicken to the pan, skin-side down. Cover and cook 10 minutes at a gentle simmer.

  6. Turn the chicken, half-cover and cook 5-10 minutes more, until the breasts are cooked through and the sauce reduces to the consistency of thick cream. Adjust seasoning and serve.

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