GARDEN CHICKEN SUPREME
This is a really lovely springtime meal. I prefer to use rosemary on its own rather than herbes de provence. This is lovely with rice, but I prefer it with Couscous.
Provided by Belle Vix
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 394.8, Fat 22.4, SaturatedFat 3.3, Cholesterol 68.4, Sodium 97.3, Carbohydrate 19.5, Fiber 4.7, Sugar 8.7, Protein 31
CHICKEN SUPREME WITH TRUFFLE AND SAGE
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, recipe follows.
- Preheat the oven at 350 degrees F.
- Cut the artichokes in half.
- In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
GARDEN CHICKEN SUPREME
An aromatic dish that really makes your mouth water. My house smells fabulous for days! I think its a Masterfoods recipe.
Provided by Alonwae
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rub the chicken fillets with dried herb mix.
- Peel and finely chop garlic and onions.
- Wash all the vegetables.
- Chop the zucchini.
- Cut the capsicums in half, remove the seeds and white pith and cut into wide strips.
- Heat 2 tablespoons of the oil in a large pan.
- Add the chicken and fry for 8 minutes.
- Turn over and fry for a further 5 minutes.
- Remove from pan and keep warm.
- Add the remaining oil, onions, garlic, zucchini and capsicums to the pan.
- Cook, stirring, for 10 minutes or until the vegetables soften.
- Add the tomatoes (with juice) and season.
- Cover and simmer for 10 minutes.
- Stir in parsley and place chicken on top.
- Cover and simmer for a further 10 minutes, garnish with basil and serve with either rice or couscous.
- (A variation with herb mix, try adding fennel or a touch of lavendar, to suit your tastes).
Nutrition Facts : Calories 403.8, Fat 22.5, SaturatedFat 3.4, Cholesterol 72.5, Sodium 101.9, Carbohydrate 19.8, Fiber 4.8, Sugar 8.7, Protein 32.6
CHICKEN SUPREME
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
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
MAKEOVER SWISS CHICKEN SUPREME
Stephanie Bell asked our test kitchen to lighten her family-favorite recipe. Even though this makeover recipe is slimmed down, it is still supreme. It has 560 fewer calories, 81 percent less fat and nearly 75 percent less sodium. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. , In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° until a thermometer reads 170°, 30-40 minutes.
Nutrition Facts : Calories 291 calories, Fat 11g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 587mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CHICKEN SUPREME
"I received this wonderful recipe from a friend at church," says Candace Black of Durham, North Carolina. A light breading seals in the juices of tender chicken breasts, making them special enough to serve company. Sliced almonds top off the eye-catching entree.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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°.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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- Jamie’s Italian Chicken Supreme. Even though chicken supreme is French, this Italian rendition takes the dish to the next level. Instead of cream, the sauce will be oil-based and white wine with many fresh ingredients: tomatoes, olives, mushrooms, and parsley.
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