Breton Style Chicken Supreme Recipes

CHICKEN SUPREME

Steps:

• In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

CHICKEN SUPREME

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.

SUPREME CHICKEN

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.

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

BRETON STYLE CHICKEN SUPREME

Steps:

• Wash the leeks and thinly slice the green part.
• Peel and cut the carrot into thin 5cm lengths.
• Cut the celery into finely sliced pieces.
• Coat the chicken in seasoned flour.
• Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour.
• Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
• Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
• Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
• Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
• When the chicken is cooked add the Calvados and stir.
• Taste and adjust the seasoning, serve.

GARDEN CHICKEN SUPREME

Steps:

• Rub the chicken breasts with the herbs.
• Peel and finely chop garlic and onions.
• Chop the courgettes, cut the peppers in half and remove seeds and white pith.
• Cut into wide strips.
• Heat 2 tbsps oil in a large pan, and fry the chicken for 8 minutes.
• Turn and fry for another 5 mins.
• Remove from pan and keep warm Add remaining oil, onions, garlic, peppers and courgette to the pan.
• Cook until vegetables soften.
• Add tomatoes with the juice, and season.
• Cover nad simmer for 10 minutes.
• Stir in the freshly chopped parsley and put teh chicken on top.
• Cover nad simmer for 10 minutes, garnish with Basil and serve.

CHICKEN SUPREME IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHEESY CHICKEN SUPREME

Steps:

• In skillet, heat a small amount of butter or oil. Add chicken and saute. When chicken is almost done, add onions and continue to cook until chicken is thoroughly cooked. Then, add the soup, milk, and cheese. Stir and reduce heat. Let simmer 10-15 minutes. Great served over mashed potatoes!

CHICKEN SUPREME

Steps:

• Cut lemon and rub the chicken.
• Sprinkle with salt and pepper.
• Coat with flour.
• Brown chicken in butter in dutch oven.
• Mix together cream, sherry, and cheese.
• Pour over chicken.
• Cover and simmer, turning occ.
• till tender.
• (about 20 min).

SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese.
• In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

CHICKEN SUPREME WITH GRAVY

Steps:

• Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.

SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. , In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

CHICKEN SUPREME II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
• In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.