Chicken supreme sounds like a fancy restaurant dish served by a full kitchen crew. In reality, it’s a Tuesday night recipe that requires one pan, twenty minutes of attention, and that’s about it. No hidden techniques, no special equipment.
Ingredients :
- Chicken breasts — Get them thick, at least 180g each. Small ones dry out too fast in the pan. If you can, even out the thickness by flattening them slightly with a rolling pin — it really changes the evenness of the cooking.
- Heavy cream — Full fat, not light. Low-fat cream doesn’t reduce correctly and leaves you with a watery sauce with no character. 30% fat minimum, brand doesn’t matter.
- Button mushrooms — Cut into quarters, not too thin. They need to release their water first, then brown in the pan — if you cut them too small, they disappear into the sauce before they even have time to brown.
- Chicken broth — This is what deglazes the pan and builds the base of the sauce. One cube in 200ml of hot water is perfect. No need to overcomplicate it here.
