Mary Berry Chicken Supreme Recipe

This Mary Berry Chicken Supreme is prepared using chicken breasts, onions, bacon, and mushrooms. This savory Mary Berry Chicken Supreme recipe creates a delightful dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Mary Berry Chicken Supreme Ingredients

• 1 tsp of olive oil: For brushing or spraying
• 4 small boneless, skinless chicken breasts (approximately 600g or 1 lb 5 oz): Sliced
• 1 onion: Finely chopped
• 4 rashers of back bacon: Smoked or unsmoked, thinly sliced
• 250g (9 oz) of button mushrooms: Chestnut or white, thickly sliced
• 2 tsp of plain flour
• 1 tsp of garlic powder or 1 garlic clove: Crushed
• 400 ml (14 fl oz) of chicken stock: Made with 1 stock cube
• 4 tbsp (around 50g or 1¾ oz) of reduced-fat crème fraîche
• Freshly ground black pepper

How To Make Mary Berry Chicken Supreme

1. Prepare the skillet: Brush or spray a large nonstick skillet with 1 tsp of olive oil to prevent sticking and ensure easy cooking.
2. Cook the chicken: Place the sliced chicken breasts in the skillet, seasoning them generously with freshly ground black pepper to enhance flavor. Cook over high heat for 3 to 5 minutes, turning the chicken once or twice, until both sides are golden brown and fully cooked.
3. Remove and set aside: After the chicken is cooked, transfer it to a separate plate and keep it warm; this will be added back to the skillet later.
4. Sauté vegetables and bacon: Return the skillet to the stove, add a bit more oil if necessary, and combine the finely chopped onion, thinly sliced bacon, and thickly sliced mushrooms. Cook these ingredients over high heat for about 5 minutes, stirring often, until the onions are soft and translucent and the mushrooms have begun to brown.
5. Add flour and garlic: Sprinkle 2 tsp of plain flour and 1 tsp of garlic powder (or one crushed garlic clove) over the sautéed mixture, stirring thoroughly to coat the ingredients evenly and to cook out the raw flour taste.
6. Create the sauce: Gradually pour in 400 ml of chicken stock, stirring continuously to mix the stock with the sautéed ingredients, which helps thicken the sauce and integrate the flavors. Allow the sauce to simmer gently, then return the previously cooked chicken to the skillet, letting it simmer for an additional 3 minutes or until the sauce has thickened nicely.
7. Finish with crème fraîche: Lower the heat to a minimum, then stir in 4 tbsp of reduced-fat crème fraîche until the sauce turns creamy and just starts to foam, being careful not to let it boil to preserve the delicate flavors.

Recipe Tips

• Adjust seasoning: Taste your sauce before adding the crème fraîche, and adjust salt if needed, as bacon and chicken stock can vary in saltiness.
• Choosing chicken: Select chicken breasts that are roughly the same size to ensure they cook evenly and thoroughly in the skillet.
• Low-fat option: For a lower-fat version, substitute the reduced-fat crème fraîche with Greek yogurt, but only add it at the end of cooking to avoid curdling.
• Enhancing flavor: For deeper flavor, consider using smoked bacon; it adds a subtle smokiness that complements the mushrooms and onion.
• Mushroom variety: Experiment with different types of mushrooms like shiitake or porcini for a varied texture and richer mushroom flavor in the dish.

What To Serve With Chicken Supreme

Serve your hearty Chicken Supreme with roasted Brussels sprouts, garlic mashed potatoes, honey-glazed carrots, creamy polenta, and sautéed green beans.

You can also pair it with buttered egg noodles or couscous enhanced with herbs for a refreshing touch.

How To Store Chicken Supreme Leftovers

To Refrigerate: Store leftovers in an airtight container, laying a sheet of plastic wrap directly on the surface of the sauce to prevent skin from forming. This method keeps the Chicken Supreme fresh for up to 3 days in the refrigerator.

To Freeze: Chicken Supreme can be frozen, but it’s best to do so without the crème fraîche as dairy can separate and become grainy. Freeze the base of cooked chicken, bacon, and vegetables in sauce, and add fresh crème fraîche when reheating.

How To Reheat Chicken Supreme Leftovers

In The Oven: Place the Chicken Supreme in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and reheat at 350 degrees Fahrenheit for about 20 minutes, or until heated through. Stir midway to ensure even heating.

In The Microwave: Transfer Chicken Supreme to a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-4 minutes, stirring halfway through to ensure even reheating.

In The Air Fryer: Reheat Chicken Supreme in the air fryer by placing it in the basket and cooking at 320 degrees Fahrenheit for about 10 minutes. This method helps retain the texture of the chicken and veggies.

Frequently Asked Questions

How can I thicken the sauce if it’s too thin after adding the stock?

If the sauce is too thin, let it simmer for a few additional minutes to reduce, or you can mix a teaspoon of cornstarch with cold water and stir it into the sauce to thicken it quickly.

Can Chicken Supreme be made ahead of time?

Yes, Chicken Supreme can be prepared a day in advance. Cook it as directed, then cool and refrigerate. Reheat gently, adding a little extra stock if the sauce has thickened too much during refrigeration, to ensure it retains its creamy texture when served

Can I substitute the chicken breasts with another type of meat?

Yes, you can substitute chicken breasts with turkey breasts or pork tenderloin slices. Ensure that any alternative meat is sliced uniformly to promote even cooking and optimal texture in the final dish.

Mary Berry Chicken Supreme Recipe Nutrition Facts

Amount Per Serving

• Calories: 358
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 20grams
• Fiber: 2grams
• Sugar: 4grams
• Sodium: 600milligrams

Try More Mary Berry Recipes:

• Mary Berry Carrot And Parsnip Soup
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Ham And Leek Pie