Creamy Chicken Supreme

Pan-fried supreme of chicken with crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection - especially when served with creamy mashed potato!

Ingredients:

• 1 tablespoon oil
• 150 g (5.3 oz) pancetta cubes
• 4 chicken supremes or you can use 4 skin-on boneless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• 200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
• 2 cloves garlic peeled and minced
• 120 ml (½ cup) dry white wine
• 120 ml (½ cup) chicken stock
• 240 ml (1 cup) double (heavy) cream

To Serve:

• Mashed potato
• Green vegetables
• Black pepper

Instructions

1. Heat the oil in a large frying pan over a medium-high heat.

2. Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.

3. Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.

4. Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.

5. Cook for 5-6 minutes, until golden, then turn the chicken over.

6. Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).

7. Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.

8. Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.

9. Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.

10. Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.

11. Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.

12. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.