Foodies who are especially fond of poultry have undoubtedly encountered chicken Suprême. This chicken dish accompanied by a rich and creamy sauce is often well received across the world. Surprisingly, the dish also happens to be one of the simplest dishes to make for those who don't want to spend what seems like a small fortune on fine dining.
Over the years, modern innovation and experience have afforded chefs more refined foods to serve up. This refined recipe for Chicken Suprême is one of many that will pave the way for amateurs seeking fine dining in their living room.
But first, let's go over the basics of what makes this dish so elegant.
What is Chicken Suprême?
To better understand what a Chicken Suprême is, we first have to understand what a "Velouté " and "Sauce Suprême" are since our intended recipe wouldn't be possible without either. A Velouté is a sauce made by combining a roux (equal parts of butter and flour) with chicken stock. Sauce Supreme is a variation to Velouté made by adding heavy cream and extra butter. The result is a thick and creamy sauce that is a perfect accompaniment for sautéed chicken breasts.
Finally, Chicken Suprême is basically Sauce Suprême tossed with the sautéed chicken -- usually cut in thick slices. Hence, all three sauces are practically the same but vary slightly.
True to a fault, that explanation makes this dish out be complicated. It doesn't help that Chicken Suprême can also be confusing to some given that the word "Suprême" typically refers to a chicken breast served with the bone still attached.
Complications aside, however, this dish has been dumbed down thanks to new ingredients that can be substituted for simple production.
Specifically, the use of stock cubes has eliminated the need to build stock from scratch. Just add one cube to 2 cups of water for the substitute, though nothing beats homemade stock in terms of quality.
Now for the recipe:
Chicken Suprême recipe
Ingredients:
- 2 skinless, boneless chicken breasts, thickly sliced
- 1 cube chicken stock
- 2 cups water
- 7 tablespoons unsalted butter
- 3 tablespoons flour
- 1/2 cup heavy cream
- Salt as needed
- White pepper as needed
- Chopped parsley as needed
Directions:
- In a bowl, combine the Stock Cube and water by whisking. Set aside.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Sauté the chicken for 3 to 5 minutes on each side or until golden brown. Remove and set aside.
- In the same saucepan, melt 3 more tablespoons of the butter. Add the flour and stir the mixture for 2 minutes. This is your roux (thickening agent).
- Whisk in the stock mixture in small portions at a time until fully combined. Return the browned chicken to the saucepan.
- Bring the liquid to a boil, then simmer over low heat for 15 minutes or until the liquid reduces by 1/4.
- Whisk in the heavy cream and parsley. Simmer for 2 more minutes.
- Remove from heat. Whisk in the salt, pepper, and remaining butter to finish. Serve.
