Description
Indulge in Mary Berry’s Chicken Supreme, featuring succulent chicken breasts, creamy sauce, and crispy bacon. A comforting, crowd-pleasing dish.
Ingredients
Scale
- 4 chicken breasts (about 6–7 oz/170-200g each), skinless and boneless
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30g) butter
- 1 medium onion (about 5 oz/150g), finely chopped
- 8 oz (225g) white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour (15g)
- ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio work well)
- 1 cup (240ml) chicken stock
- ⅔ cup (160ml) heavy cream
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Season the chicken breasts generously on both sides with salt and pepper. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. When the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 2-3 minutes on each side until golden brown but not cooked through. Transfer the chicken to a plate and set aside.
- Step 2: Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the sliced mushrooms and cook for another 5-6 minutes until they’ve released their moisture and started to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 3: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. This will help thicken your Mary Berry Chicken Supreme sauce perfectly. Slowly pour in the white wine while stirring, making sure to scrape up any flavorful brown bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly and cook off the alcohol.
- Step 4: Pour in the chicken stock and bring the mixture to a gentle simmer. Return the chicken breasts to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 5: Once the chicken is cooked through, remove the pan from the heat and transfer the chicken to a serving plate. Stir the heavy cream and chopped tarragon into the sauce. Return the pan to low heat and gently warm the sauce without boiling. Taste and adjust the seasoning with salt and pepper as needed. Pour the creamy mushroom sauce over the chicken breasts, garnish with fresh parsley, and serve your beautiful Mary Berry Chicken Supreme immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg