French cuisine · Meat & Kebab

Chicken Suprême with Cream Sauce

Chicken breast with crispy skin, served with a cream sauce of mushrooms and reduced port wine.

Ingredients · for 4 servings

• 4 chicken breast fillets, skin on (about 180 g each)
• 300 g mushrooms
• 2 shallots
• 80 ml port wine
• 200 ml chicken stock
• 200 ml cream
• 40 g butter
• 1 tbsp olive oil
• 2 sprigs thyme
• Salt, pepper

Instructions

1. Take the chicken breasts out of the fridge 20 min before frying, pat dry, lightly score the skin with a sharp knife and season both sides with salt and pepper.
2. Clean the mushrooms and cut into thick slices, finely dice the shallots.
3. Heat the olive oil with half the butter in a heavy pan and fry the fillets skin side down over medium heat for 8 min until the skin is golden and crisp, turn and cook for another 5 min, then keep warm.
4. Add the remaining butter to the pan, fry the shallots and mushrooms for 6 min, until the mushrooms take on color and the liquid has evaporated.
5. Deglaze with port wine, scraping up the browned bits, and reduce for 2 min, then add the stock and thyme and reduce uncovered by half for 5 min.
6. Stir in the cream, simmer for another 4-5 min until thick, season, remove the thyme and arrange the sliced breasts with the mushroom sauce on warmed plates.