Chicken Supreme With Mousseline Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Grated cheese1 Cup (16 tbs)
 Chicken breasts4
 Chicken bones2 (preferably the wing bone)
 Mousseline sauce1 Cup (16 tbs) (2 recipes)
 Chicken stock1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon (Leveled)
 Dry mustard1
 Freshly ground pepper1 Teaspoon (Leveled)
 Grated onion3 Tablespoon
 Butter2 Tablespoon
 Boiled green peas1 Cup (16 tbs)
 Boiled diced carrots1 Cup (16 tbs)
 Peeled diced fried potatoes1 1⁄2 Cup (24 tbs)
 Finely chopped parsley1 Tablespoon


1. Remove the centre bone from the chicken breasts but do not separate.
2. Rub well both sides of the chicken breasts with salt, pepper and mustard. Marinate for 20 minutes. Cook marinated chicken breasts with stock in a shallow pan. Simmer until cooked.
3. Carefully remove the chicken breasts and drain well. Stuff chicken breasts with cheese and grated onion. Club two chicken breasts together and insert the bone on each.
4. Dot with butter and bake in a preheated oven (240°C-475°F-gas mark-9) for 10-15 minutes.
5. Remove and place in serving plate. Pour mousseline sauce over each chicken supreme. Serve with prepared vegetables and garnish with chopped parsley.