Chicken Supreme Recipe
Chicken Supreme is an amazingly delicious side dish. Serve this Chicken Supreme dish; I am sure you will always be tempted to prepare this for every party!
Ingredients
Macaire Potatoes
6 chicken supremes (3 whole chicken breasts, split, skinned, and boned)
3 shallots, peeled and chopped
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac or brandy
2 cups heavy cream
1/2 pound mushrooms, cleaned and sliced
1/4 teaspoon Dijon-style mustard
1/4 teaspoon salt
Pinch of white pepper
3 medium-sized ripe tomatoes, skinned, seeded, and chopped
12 asparagus spears (about 10 ounces)
3 tablespoons butter
1 cup Hollandaise Sauce
1/4 cup freshly grated Parmesan cheese
Directions
Make the Macaire Potatoes.
Place the 6 chicken supremes in a shallow dish.
Sprinkle the shallots, 1 teaspoon salt, and 1/8 teaspoon pepper on them.
Pour the cognac over the seasoned chicken.
Turn the breasts several times to distribute the marinade ingredients evenly.
Cover and refrigerate 1 or 2 hours, turning occasionally.
Pour cream into a saucepan; add mushrooms, mustard, 1/4 teaspoon salt, and a pinch of white pepper.
Gently boil cream and mushrooms about 25 minutes (until cream has reduced by half), stirring frequently. (Cream and mushrooms should measure about 2 cups at this point.) To take the edge of rawness off the tomatoes, place them in a hot pan and fry them for no more than 30 seconds.
Scrape them out of the pan and set aside.
Steam or poach the asparagus until they are just a little underdone.
Plunge them into cold water to stop their cooking and set their color.
Drain and set them aside.
Take the breasts out of the marinade when enough time has passed (see above) and wipe them dry.
Discard the marinade.
Melt 3 tablespoons butter in a large frying pan over medium heat.
Saute all the breasts, covered, 2 to 3 minutes on each side, until just done.
Do not overcook or breasts will lose their tenderness.
Place the sauteed chicken breasts in a shallow baking dish, fitting them together closely.
Pour the reduced mushroom sauce over the breasts.
Top each breast with about 2 tablespoons chopped tomatoes and place 2 asparagus spears on each breast. (Dish may be covered at this point and refrigerated several hours before serving.) Shortly before serving, prepare the Hollandaise Sauce and keep it warm.
Place the covered chicken dish in a cold oven and turn it on to 300 degrees.
Heat the dish just long enough to warm all ingredients through.
While dish is warming, fry the Macaire Potatoes.
Take the hot chicken dish out of the oven and top each serving with 2 or 3 tablespoons warm Hollandaise Sauce.
Sprinkle on the grated Parmesan cheese.
Run chicken under the broiler just long enough to lightly brown the cheese.
Place the 6 chicken supremes in a shallow dish.
Sprinkle the shallots, 1 teaspoon salt, and 1/8 teaspoon pepper on them.
Pour the cognac over the seasoned chicken.
Turn the breasts several times to distribute the marinade ingredients evenly.
Cover and refrigerate 1 or 2 hours, turning occasionally.
Pour cream into a saucepan; add mushrooms, mustard, 1/4 teaspoon salt, and a pinch of white pepper.
Gently boil cream and mushrooms about 25 minutes (until cream has reduced by half), stirring frequently. (Cream and mushrooms should measure about 2 cups at this point.) To take the edge of rawness off the tomatoes, place them in a hot pan and fry them for no more than 30 seconds.
Scrape them out of the pan and set aside.
Steam or poach the asparagus until they are just a little underdone.
Plunge them into cold water to stop their cooking and set their color.
Drain and set them aside.
Take the breasts out of the marinade when enough time has passed (see above) and wipe them dry.
Discard the marinade.
Melt 3 tablespoons butter in a large frying pan over medium heat.
Saute all the breasts, covered, 2 to 3 minutes on each side, until just done.
Do not overcook or breasts will lose their tenderness.
Place the sauteed chicken breasts in a shallow baking dish, fitting them together closely.
Pour the reduced mushroom sauce over the breasts.
Top each breast with about 2 tablespoons chopped tomatoes and place 2 asparagus spears on each breast. (Dish may be covered at this point and refrigerated several hours before serving.) Shortly before serving, prepare the Hollandaise Sauce and keep it warm.
Place the covered chicken dish in a cold oven and turn it on to 300 degrees.
Heat the dish just long enough to warm all ingredients through.
While dish is warming, fry the Macaire Potatoes.
Take the hot chicken dish out of the oven and top each serving with 2 or 3 tablespoons warm Hollandaise Sauce.
Sprinkle on the grated Parmesan cheese.
Run chicken under the broiler just long enough to lightly brown the cheese.
