Chicken Supremes with Quick Sauce

Name: Chicken Supremes with Quick Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces boneless, skinless chicken breasts; 2 tablespoons olive oil; to taste salt and pepper; 1 tablespoon butter; 1 small shallot (finely chopped); 1/2 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon fresh thyme (chopped)

40 min 4 servings Easy

All Recipes

Chicken Supremes with Quick Sauce

Tender chicken supremes served with a quick, flavourful sauce, perfect for a delightful meal.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Easy

Chicken supremes, a classic French dish, offer an elegant and simple way to enjoy tender chicken breasts. The term 'suprême' refers to the highest quality or premier cut of meat, and in this case, it highlights the boneless, skinless chicken breast, known for its succulence when cooked properly. The accompanying quick sauce adds a burst of flavour to the dish, balancing the tender meat with a creamy, zesty finish. This recipe is perfect for both weeknight dinners and special occasions, delivering a gourmet experience with minimal effort.

Ingredients

Servings

Chicken

Quick Sauce

Instructions

Prepare the chicken

Season the chicken breasts with salt and pepper on both sides.

Pro tip: Pat the chicken dry with paper towels before seasoning for better browning.

Cook the chicken

In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest.

Pro tip: Use a meat thermometer to check the temperature at the thickest part of the chicken.

Start the sauce

In the same skillet, reduce heat to medium and add butter. Once melted, add shallots and cook until softened, about 2 minutes.

Pro tip: Stir frequently to prevent shallots from burning.

Add liquids

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.

Pro tip: Deglazing the pan adds depth of flavour to the sauce.

Finish the sauce

Stir in the cream, Dijon mustard, and lemon juice. Simmer until slightly thickened, about 3-4 minutes. Add thyme and season with salt and pepper to taste.

Pro tip: Adjust seasoning at the end for the best balance.

Serve

Slice chicken and serve with sauce spooned over the top.

Pro tip: Garnish with additional fresh herbs for a pop of colour.

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Tips & Tricks

<ul><li>Use boneless, skinless chicken breasts for the best results.</li><li>Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.</li><li>Use fresh herbs for a more vibrant sauce flavour.</li><li>Rest the chicken briefly before serving for juicier results.</li></ul>

Serving Suggestions

Serve these chicken supremes with a side of steamed vegetables or roasted potatoes for a complete meal. Pair with a crisp white wine, such as a Sauvignon Blanc, to complement the dish's flavours. The chicken and sauce can be prepared ahead of time and gently reheated, making it a convenient option for entertaining. Store any leftovers in an airtight container in the refrigerator for up to 3 days.