Chicken supreme

Chicken supreme

This classic dish sees chicken breast slathered in a white wine and cream sauce with smoky lardons. It's a flavour-packed dinner for two, ready in just 25 minutes
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 minutes or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 minutes until cooked through. Move onto a plate, cover loosely and rest for 5-10 minutes.
  2. Step 2

    Put the oil in the pan you fried the chicken in and add the lardons. Cook for 5 minutes until they are beginning to brown, then tip in the shallots with a pinch of salt, turn the heat to medium and cook for another 5 minutes until softened. Add the garlic and cook for a minute before pouring in the wine and bubbling until reduced by half.
  3. Step 3

    Pour in the cream, add the mustard and bubble until thick and saucy. Season. Add any resting juices from the chicken and serve the sauce with the breasts.