Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken supreme
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- 50g smoked bacon lardons
- 2 long shallots, finely chopped
- 2 garlic cloves, finely chopped
- 150ml white wine
- 100ml double cream
- 1 tsp dijon mustard
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 minutes or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 minutes until cooked through. Move onto a plate, cover loosely and rest for 5-10 minutes.
- STEP 2
Put the oil in the pan you fried the chicken in and add the lardons. Cook for 5 minutes until they are beginning to brown, then tip in the shallots with a pinch of salt, turn the heat to medium and cook for another 5 minutes until softened. Add the garlic and cook for a minute before pouring in the wine and bubbling until reduced by half.
- STEP 3
Pour in the cream, add the mustard and bubble until thick and saucy. Season. Add any resting juices from the chicken and serve the sauce with the breasts.
