RECIPE: Chicken Supreme

canarybird01December 4, 2008

Here is a recipe that was very popular in a little English pub-restaurant in Palma de Mallorca many years ago. The owner was a friend and a very good cook. At the insistence of her patrons she wrote her recipes into a little book filled with anecdotes about her life running that establishment. Here is this recipe as it originally appeared and below is my version as I have adapted it for two servings, adding ingredient quantities as I found suitable.


Ingredients for 2 people

2 breasts of chicken

2 - 3 cups chicken stock (to cover)

2 sticks of celery - halved

1 medium onion - quartered

1 small bayleaf

2 teasp lemon juice

1/2 teasp lemon zest

1/2 teasp coriander

1/2 teasp thyme

1/4 glass champagne or brandy

(I used brandy)

salt & fg pepper

Supreme Sauce:

2 teasp flour

1/4 cup butter

1 cup cream

pepper & salt

1 teasp lemon zest

1/2 lb mushrooms sliced

1. Carefully wash and clean chicken breasts. Poach until tender in stock to which has been added the champagne or brandy, sticks of celery, lemon juice and zest, coriander, thyme, bayleaf, onion and seasoning . This should take about 45 minutes.

2. Meanwhile sauté the mushrooms rapidly in part of the butter.

3.. Strain the chicken and keep warm. Now make the sauce:

4. Make white roux with flour and remaining butter and when well cooked but not brown, add the cream stirring all the time. Season with pepper, salt, lemon zest and finally add the mushrooms.

5. Serve chicken on a bed of fluffy mashed potato and cover with the sauce.

Sprinkle a little chopped parsley on top.

(I saved the poaching liquid for another gravy.)


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Thanks Sharon ! Sounds and looks great!

    Bookmark   December 4, 2008 at 8:51AM
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Oh my gosh...

My mouth is watering

    Bookmark   December 4, 2008 at 2:14PM
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How funny! I JUST C&P a Chicken SUpreme recipe yesterday... I am planning on making it tonight. I had never heard of a dish called Chicken Supreme until I found the other recipe.

Yours looks great too - I will have to give it a try next time.


    Bookmark   December 4, 2008 at 2:57PM
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Sharon: That looks and sounds delicious! What form of coriander do you use - ground, whole seeds, or leaves (cilantro)?


    Bookmark   December 5, 2008 at 8:42AM
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Tobygirl...I used ground as I wasn't sure how much I was going to like it in this recipe.


    Bookmark   December 5, 2008 at 9:21AM
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Thanks, Sharon, this sounds terrific.

    Bookmark   December 10, 2008 at 11:50AM
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