Chicken Supreme with Brandy Sauce
Peter Sidwell's rich, creamy Chicken Supreme is impressive enough for entertaining but easy enough for a weeknight.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Instant-read thermometer
- Pan lid
- Long match
- Wooden spoon
- Tongs
- Spoon
- Stove
Ingredients
- 2 slices of smoked bacon
- 1-2 TBSP olive oil
- 20 ounces chicken breasts (4 small chicken breasts)
- 1 tsp sea salt
- ½ tsp black pepper (freshly ground)
- 6 medium shallots (peeled)
- 1 TBSP rosemary (chopped)
- 1 TBSP thyme (chopped)
- 2 TBSP Dijon mustard
- 1 cup California Prunes
- ¼ cup brandy
- 1 ¼ cups heavy whipping cream
- Worcestershire sauce (to taste)
- 1 TBSP fresh tarragon
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