Mary Berry Chicken Supreme Recipe 🍗

Name: Mary Berry Chicken Supreme Recipe 🍗
Total time: 60 min
Ingredients: Olive oil: 2 tablespoons; Butter: 25 grams; Onion: 1 large, thinly sliced; Smoked bacon lardons: 175 grams, small pieces of bacon that add a smoky and salty touch to the dish. You can use regular bacon, pancetta, or ham instead if you prefer.; Garlic: 2 cloves, crushed, a pungent and aromatic herb that enhances the aroma and taste of the sauce.; Skin-on chicken breasts: 4, the main ingredient of the dish, which is fried until golden and crisp, then simmered in the sauce until cooked through.; Plain flour: 2 tablespoons, a fine and powdery ingredient that is used for thickening the sauce and making it smooth and velvety.; Double cream: 150 ml, a dairy product that is used for making the sauce rich and creamy. You can use half-and-half or heavy cream instead, depending on the fat content and consistency you prefer.; Dijon mustard: 2 teaspoons, a condiment that is used for adding a tangy and spicy flavor to the sauce. You can use whole-grain mustard instead if you like a more textured and rustic sauce.; Salt and pepper: to taste, seasonings that are used for enhancing the flavor of the dish. You can use any type of salt and pepper, such as sea salt, kosher salt, black pepper, or white pepper.

britishrecipesbook.co.uk

Indulge in an elegant and flavorful main dish with Mary Berry's Chicken Supreme 🍗

View full recipe on britishrecipesbook.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.

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Serving platter

Ingredients

Olive oil: 2 tablespoons
Butter: 25 grams
Onion: 1 large, thinly sliced
Smoked bacon lardons: 175 grams, small pieces of bacon that add a smoky and salty touch to the dish. You can use regular bacon, pancetta, or ham instead if you prefer.
Garlic: 2 cloves, crushed, a pungent and aromatic herb that enhances the aroma and taste of the sauce.
Skin-on chicken breasts: 4, the main ingredient of the dish, which is fried until golden and crisp, then simmered in the sauce until cooked through.
Plain flour: 2 tablespoons, a fine and powdery ingredient that is used for thickening the sauce and making it smooth and velvety.
Double cream: 150 ml, a dairy product that is used for making the sauce rich and creamy. You can use half-and-half or heavy cream instead, depending on the fat content and consistency you prefer.
Dijon mustard: 2 teaspoons, a condiment that is used for adding a tangy and spicy flavor to the sauce. You can use whole-grain mustard instead if you like a more textured and rustic sauce.
Salt and pepper: to taste, seasonings that are used for enhancing the flavor of the dish. You can use any type of salt and pepper, such as sea salt, kosher salt, black pepper, or white pepper.