A chicken supeme question.?!
Has anyone got any good recipes i could use.
Answers: I love my food with sauces, such as chicken supreme or creme chicken,
Has anyone got any good recipes i could use.
chicken supreme
Bechamel Sauce
1 1/4 cups nonfat milk
1/4 small onion(about 1 1/2 tablespoon)
2 tablespoons gratedcarrots
4 peppercorns
1/8 teaspoon nutmeg
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons flour
2 tablespoons instant nonfat dry milk powder
Supremes
4(5ounce) boneless skinless chicken breasts
1/4 cup mushrooms, minced
2 tablespoons pittedolives, minced
1 teaspoon chives, minced
1 teaspoon parsley, minced
1/2 garlic clove, crushed
2 cups fat-free chicken broth
bouquet garni
cooking spray
salt and pepper
Directions
1To make the mock Bechamel sauce, add the nonfat milk, onion, carrots, nutmeg and peppercorn to a small saucepan. Bring the milk to boil over medium heat. Turn off heat, put a lid on the pot and let it seep for 10 minutes. Strain out the peppercorns, onion and carrots, reserving seasoned milk. Melt butter in saucepan, whisking in the flour and cornstarch. The mixture will be dry, add about 1/4 of the milk and continue to whisk to a paste. Add in the milk powder first, then remaining milk. Simmer until the sauce is thickened.
2To poach the chicken: add chicken broth and bouquet garni to a large skillet and bring broth to a low boil. Broth should just cover chicken, add more broth if needed. Place chicken breasts into the pan and simmer for 15 minutes.
3To assemble dish: Mix together the mock Bechamel with the olives, mushrooms, parsley, chives and garlich. Tear off four pieces of aluminum foil and prepare the dull side of the foil with a quick shot of cooking spray. Place a chicken breast in the center of each piece of foil, top with 1/4 of the sauce mixture. Fold packets, wrapping chicken tightly. Bake for 10-12 minutes at 425 degrees. Serve.
Pan-roast chicken with creme fraiche spatzle
Serves 4
Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Ingredients
For the pan-roast chicken
1 lemon, zest only
2 garlic cloves, crushed
2 sprigs fresh thyme
75ml/2?fl oz white wine
2 tbsp rapeseed oil
4 chicken legs, bones removed, skin on
2 chicken breasts, wing bone on, skin on
For the sp?tzle
250g/9oz plain flour
? tsp celery seeds
? tsp salt
pinch freshly ground black pepper
7 large free-range eggs
3 tsp rapeseed oil
For the sauce
1 tbsp olive oil
2 shallots, finely chopped
100ml/3?fl oz white wine
350ml/12oz crème fra?che
For the cabbage
1 lemon, juice only
1 garlic clove, crushed
salt and freshly ground black pepper
150ml/5fl oz rapeseed oil
? hispi cabbage, finely sliced
bunch of fresh dill, roughly chopped
Method
1. For the chicken, place the lemon zest, garlic, thyme and wine into a bowl and mix well.
2. Smear the marinade mixture over the flesh of the chicken to cover, then place flesh-side down in a dish and place in the fridge to marinate for at least one hour, preferably overnight.
3. Preheat the oven to 230C/445F/Gas 8.
4. Place a large, ovenproof frying pan over a medium heat. When hot, add the rapeseed oil and the chicken pieces skin-side down. Fry for 3-4 minutes, until golden-brown, then turn the chicken over and transfer to the oven to roast for 8-10 minutes, until cooked through and tender.
5. To make the sp?tzle, place the flour, celery seed, salt, pepper and eggs into a food processor and blend until combined into a smooth, thick batter.
6. Bring a large saucepan of salted water to the boil. Add a teaspoon of the oil to the water.
7. Spoon the batter mixture into a thin-nozzled piping bag and drizzle the batter across the boiling water. Boil for 2-3 minutes, until cooked through.
8. Place a frying pan over a medium heat. When hot add the remaining two teaspoons of rapeseed oil.
9. Drain the sp?tzle and place straight into the hot frying pan. Fry the sp?tzle for 1-2 minutes, until just coloured, then remove and set aside in a bowl.
10. To make the sauce, heat a small frying pan over a low heat. When warm add the olive oil and shallots and fry for 4-5 minutes, until softened.
11. Add the wine, bring to the boil and reduce the liquid volume by a third.
12. Add the crème fra?che, reduce the heat and warm the sauce through.
13. Spoon half of the sauce over the sp?tzle and stir to combine.
14. For the cabbage, whisk the lemon and garlic together in a bowl and season with salt and freshly ground black pepper. Add the oil and whisk again.
15. Pour the dressing over the cabbage, add the dill and stir.
16. To serve, carve the chicken into several pieces, place onto warmed plates with a spoonful each of sp?tzle and cabbage. Drizzle over the remaining sauce to taste.
try tomato red pepper sliced chicken breast and carrots
diced chicken breast
chopped onion(s)
1 tablespoon curry powder (ideally mild madras)
1 tablespoon paprika powder
salt, pepper
I-2 cloves of garlic
cream/creme fraiche (can be single or low fat)
done
it's so so nice!
Chicken in white wine sauce.
Fry off your chicken, along with some smokey bacon & mushrooms & then add a can of Campbells chicken & white wine soup.