Friday, April 26, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 26th April 2024, Free Choice - all genres of music welcome

  Easy listening music and chat, Friday 26th April 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Tuesday, April 23, 2024

Words & Brush Recipe Corner: Creamy Chicken Supreme

 Creamy Chicken Supreme

By Nicky Corbishley, Kitchen Sanctuary, on Jun 29, 2023

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

Prep Time: 5 min, Cook Time: 30 min, Total Time: 35 min, Servings: 4


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

To Serve: 

  • mashed potato
  • green vegetables
  • black pepper


  • Heat the oil in a large frying pan over a medium-high heat. (1 tbsp oil)
  • Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp. (150 g (5.3 oz) pancetta cubes)
    • Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
    • 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.(4 chicken supremes,½ tsp salt,tsp black pepper)
    • Cook for 5-6 minutes, until golden, then turn the chicken over.
    • Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room). (200 g (4 oz) sliced mushrooms)
    • Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
    • 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. (2 cloves garlic) 
    • Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream. 
    • (120 ml (1/2 cup) dry white wine,120 ml (1/2 cup) chicken stock,240 ml (1 cup) double (heavy) cream) 
    • 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.
    • Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
    • For more instructions watch the video 


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