Lighter chicken supreme
Supreme (or suprême) unsurprisingly refers to the best part of the food. In this case tender cuts of chicken breast, cooked in a creamy sauce. This version uses skinless, boneless chicken breast.
Ingredients
- 1 tsp olive oil, for brushing or spraying
- 4 small boneless, skinless chicken breasts (around 600g/1lb 5oz), sliced
- 1 onion, finely chopped
- 4 rashers back bacon, smoked or unsmoked, thinly sliced
- 250g/9oz button mushrooms, chestnut or white, thickly sliced
- 2 tsp plain flour
- 1 tsp garlic powder or 1 garlic clove, crushed
- 400ml/14fl oz chicken stock, made with 1 stock cube
- 4 tbsp (around 50g/1¾oz) reduced fat crème fraîche
- freshly ground black pepper
Method
Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate.
Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned.
Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring.
Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes.