Chicken Supreme with Brandy Sauce
This Chicken Supreme with California Prunes, created by Chef Peter Sidwell, is extreme comfort food. Smothered with a rich and creamy sauce, this dish is impressive enough for entertaining but easy enough for a weeknight.Once you’ve mastered this delicious Chicken Supreme recipe, try Chef Sidwell’s comforting Coq au Vin recipe and this luxurious Chocolate Pudding Cake too!
Ingredients
- 2 slices of smoked bacon
- 1-2 TBSP olive oil
- 20 ounces chicken breasts 4 small chicken breasts
- 1 tsp sea salt
- ½ tsp black pepper freshly ground
- 6 medium shallots peeled
- 1 TBSP rosemary chopped
- 1 TBSP thyme chopped
- 2 TBSP Dijon mustard
- 1 cup California Prunes
- ¼ cup brandy
- 1 ¼ cups heavy whipping cream
- Worcestershire sauce to taste
- 1 TBSP fresh tarragon
Instructions
- Slice the bacon into strips.
- Heat a large skillet over medium-high heat. Add the olive oil and the bacon and cook until golden and crispy.
- Score the top of the chicken breasts by slicing crosswise with a sharp knife about ¼ inch (6mm) into the flesh, every half inch all down the breast. Season with salt and pepper to taste.
- Place the chicken into the pan seasoned side down and cook until golden brown, about 5 minutes. Flip chicken to brown on the other side.
- Slice the shallots and add to the pan along with the rosemary and thyme.
- Spoon in the Dijon mustard before scattering in the California Prunes whole.
- Carefully add the brandy, and simmer for a couple of minutes to boil off the alcohol. Alternatively, you can carefully light the brandy with a long match after you add it to the pan. If you are lighting the brandy, be careful and stand back as it burns, then use a pan lid to put it out.
- Pour in the heavy whipping cream and stir together to form a smooth, creamy sauce.
- Simmer for 5 minutes longer, or until the chicken is cooked through. The internal temperature of the chicken breasts should be 165°F (75C) on an instant-read meat thermometer. Season with a few dashes of Worcestershire sauce. Garnish with fresh tarragon.
Notes
Serve your chicken supreme with mashed potatoes and a green salad.
Nutrition
Calories: 582kcalCarbohydrates: 39gProtein: 20gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 132mgSodium: 838mgPotassium: 855mgFiber: 5gSugar: 22gVitamin A: 1637IUVitamin C: 8mgCalcium: 125mgIron: 2mg