Sunday, 28 August 2016

Chicken Supreme

I always thought this dish was made with mushrooms but I suppose if all you have to base it on is a memory of a Birdseye microwave meal from the eighties...


  • 2 Onions
  • 4 cloves of Garlic
  • 6 rashers of Bacon
  • 3 Chicken Breasts
  • 1 Chicken Stock Cube
  • 200ml (400ml) of Double Cream
  • Black Pepper

Serves 4


Gently fry the sliced onion and the crushed garlic in olive oil until the onion is soft. Remove from the pan and reserve for later.

Cut the bacon into small strips and fry in the same pan you used to cook the onions. Put to one side.

Chop the chicken into bite sized pieces and fry until cooked. 

Add the reserved ingredients and mix it all together. 

Mix the stock cube with 100ml of boiling water and stir into the chicken mixture. Then add the cream evenly coating everything. The original recipe I saw asked for 400ml of cream which is far too much for my tastes so I halved it. Cook until the cream is hot, season with pepper (you shouldn't need salt as the bacon is pretty salty) and then serve with rice.

While there is nothing actually wrong with this we can do better!

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