Chicken Supreme With Truffle And Sage Recipes

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CHICKEN SUPREME



Chicken Supreme image

I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.

Provided by MizzNezz

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
4 tablespoons butter
1/4 lb sliced fresh mushrooms
1 cup sour cream
1 (10 ounce) can cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 cup shredded swiss cheese

Steps:

  • Heat oven to 350 degrees F.
  • Saute chicken in butter until lightly browned.
  • Place chicken in greased 8x8 baking dish.
  • In skillet, saute mushrooms until lightly browned; add sour cream and soup.
  • Cook and stir for 1 minute, scraping bits from bottom of pan.
  • Add garlic salt and paprika.
  • Pour mixture over chicken.
  • Bake for 30-35 minutes, until juices run clear.
  • Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

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 , very finely chopped (optional)
mashed potato and steamed green veg, to serve

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.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

CHICKEN SUPREME WITH TRUFFLE AND SAGE



Chicken Supreme With Truffle and Sage image

Make and share this Chicken Supreme With Truffle and Sage recipe from Food.com.

Provided by Chuck Hughes

Categories     Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken, supremes
6 sprigs fresh sage
1 fresh black truffle, sliced (optional)
salt & freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
1/2 lemon, juice of, a
1 cup melted butter
salt & freshly ground black pepper
use Oven-Roasted Jerusalem Artichokes recipe to make side dish for chicken

Steps:

  • For the chicken:.
  • Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
  • Season the chicken with salt and pepper.
  • Preheat the oven at 350 degrees F.
  • In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
  • For the sauce:.
  • Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
  • Serve the chicken with oven-roasted Jerusalem artichokes.

Nutrition Facts : Calories 1429.2, Fat 116, SaturatedFat 49.1, Cholesterol 465.8, Sodium 936.9, Carbohydrate 4.9, Fiber 0.1, Sugar 2.1, Protein 88.1

CHICKEN SUPREME WITH GRAVY



Chicken Supreme with Gravy image

A group of friends and I have met often throughout the years to swap our favorite recipes. This tried-and-true chicken supreme has always been well received. -Bernice Hartje, Cavalier, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 70-80 servings.

Number Of Ingredients 15

1-1/2 bunches celery, diced (about 6 cups)
6 medium onions, diced (about 4 cups)
2 cups butter, cubed
3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
3 tablespoons salt
3 tablespoons rubbed sage
1 tablespoon baking powder
2 teaspoons pepper
12 eggs
9 cups 2% milk
24 cups diced cooked chicken (about 6 chickens)
3 cans (14-1/2 ounces each) chicken broth
GRAVY:
8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
9 to 10 cups water

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.

Nutrition Facts : Calories 182 calories, Fat 10g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 496mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

SUPREME CHICKEN



Supreme Chicken image

I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.

Provided by Carole McCully

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 tablespoons water
1 ¼ cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 ½ cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g

SWISS CHICKEN SUPREME



Swiss Chicken Supreme image

Smothered in a thick sauce and topped with buttery cracker crumbs, this entree is a hit whenever Stephanie Bell serves it. "Everyone requests the recipe," she writes from Kaysville, Utah. "I've tried to lighten it up, but I can't replicate the flavor. Any help would be appreciated." To see how we trimmed down Stephanie's dish, pick up the Dec/Jan 2006 issue of Light & Tasty magazine.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted

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.

Nutrition Facts :

CHICKEN SUPREME IV



Chicken Supreme IV image

Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!

Provided by CHRSTIE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 8

1 ½ cups grated Parmesan cheese
3 eggs, beaten
1 ½ cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 977 calories, Carbohydrate 34.6 g, Cholesterol 309.8 mg, Fat 52 g, Fiber 1.9 g, Protein 71 g, SaturatedFat 24.5 g, Sodium 1694.7 mg, Sugar 2.9 g

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