Chicken Supreme Recipe
Ingredients
| Chicken breasts | 4 | |
| Button onions - 125 grams or 4 ounces | ||
| Button mushrooms | 50 Gram | |
| Dry white wine | 125 Ounce | |
| Mixed herbs - 2.5 millilitres or 1/2 teaspoon | ||
| Water - 575 millilitres or 1 pint | ||
| Chicken stock cubes - 2 | ||
| Corn flour | 25 Gram | |
| Skimmed milk - 275 millilitres or 1/2 pint | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat oven to 325° Fahrenheit.
2. Remove skin from chicken breast and discard skin.
3. Peel onion.
4. Wash mushrooms.
MAKING
5. Into casserole dish, place the chicken breasts and bake in preheated oven for 10 minutes.
6. Into saucepan, put together place mushrooms, onion and add wine; simmer over low heat for 5 minutes.
7. Add water, stock cubes and herbs; simmer for another 5 minutes.
8. In a cup, mix water with a little milk and stir into the sauce; add remaining milk and bring the mixture to boil with constant stirring.
9. Pour hot sauce over chicken breasts and cover dish with a foil; bake for another 1 hour.
10. Season with salt and pepper.
FINALISING
11. Let chicken cool down.
12. Divide into 4 equal portions and store in individual containers.
13. Freeze until served.
SERVING
14. Remove a portion of chicken from freezer and let defrost.
15. Reheat in oven at 325° Fahrenheit for 25 minutes until its hot and serve.
1. Preheat oven to 325° Fahrenheit.
2. Remove skin from chicken breast and discard skin.
3. Peel onion.
4. Wash mushrooms.
MAKING
5. Into casserole dish, place the chicken breasts and bake in preheated oven for 10 minutes.
6. Into saucepan, put together place mushrooms, onion and add wine; simmer over low heat for 5 minutes.
7. Add water, stock cubes and herbs; simmer for another 5 minutes.
8. In a cup, mix water with a little milk and stir into the sauce; add remaining milk and bring the mixture to boil with constant stirring.
9. Pour hot sauce over chicken breasts and cover dish with a foil; bake for another 1 hour.
10. Season with salt and pepper.
FINALISING
11. Let chicken cool down.
12. Divide into 4 equal portions and store in individual containers.
13. Freeze until served.
SERVING
14. Remove a portion of chicken from freezer and let defrost.
15. Reheat in oven at 325° Fahrenheit for 25 minutes until its hot and serve.
Chef
