A supreme of chicken is a classic French preparation of boneless chicken breasts. It involves layering the chicken with a rich filling of vegetables, meat or seafood, and sauce. The assembled chicken is then baked until the filling is hot and the chicken is cooked through. A supreme of chicken makes for an elegant and flavorful main course.
What is in a Supreme of Chicken?
A traditional supreme of chicken is made up of the following components:
Chicken Breasts
Boneless, skinless chicken breasts are used. The breasts are pounded thin so they are an even thickness. Pounding enables quick and even cooking.
Filling
The filling provides most of the flavor in a supreme of chicken. Some classic fillings include:
- Sautéed mushrooms – Sliced mushrooms are cooked down in butter or oil until tender.
- Spinach – Fresh spinach is cooked until wilted and excess moisture is removed.
- Ham – Diced cooked ham adds saltiness.
- Cheese – Grated cheese like Gruyere, mozzarella or Parmesan adds richness.
- Seafood – Shrimp, crab, lobster or scallops make for an elegant filling.
The filling ingredients are mixed together before being layered onto the chicken.
Sauce
A supple creamy sauce binds everything together. Often a béchamel or velouté sauce is used. The sauce base can be flavored various ways, for example with lemon, white wine, mushrooms, or herbs.
How to Assemble a Supreme of Chicken
To assemble a supreme of chicken:
- Place one chicken breast on a work surface. Spread some of the filling over the breast, leaving a 1⁄2 inch border.
- Top with a second chicken breast. Press down lightly so the filling adheres the two layers of chicken.
- Spread a thin layer of sauce over the top chicken layer. This helps keep the filling sealed inside.
- Roll up the supreme from one narrow end to the other. Tuck in the sides as you go.
- Place the rolled supreme seam side down in a baking dish. Repeat with the remaining breasts and filling.
- Spoon over any remaining sauce so the chicken is completely coated.
The supremes can be prepared ahead up to this point. Refrigerate until ready to bake.
Baking the Supreme of Chicken
Preheat the oven to 400°F. Bake the supremes for 15-20 minutes until hot throughout and the sauce is bubbling. Baste the chicken with the pan sauce a few times during baking.
Let the supreme of chicken rest for 5 minutes before serving. Slice each supreme crosswise into rounds to reveal the filling layers inside.
Tips for Making Supreme of Chicken
- Use an even layer of filling – Too much filling will make assembly difficult.
- Chill the rolled supremes before baking for neater results.
- Don’t overbake – The chicken dries out quickly.
- Make the sauce robustly flavored as it mellows during baking.
- Experiment with different fillings like roasted red peppers, caramelized onions or chorizo.
- Substitute turkey or pork for the chicken.
Full Supreme of Chicken Recipe
This supreme of chicken recipe uses mushrooms, spinach and ham as the filling. It’s finished with a Dijon mustard béchamel sauce for plenty of flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8 oz white mushrooms, sliced
- 1 shallot, minced
- 3 cups fresh spinach
- 1/4 cup diced ham
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/4 cup grated Parmesan
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Pound chicken breasts to an even 1/4 inch thickness.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms and shallot and cook for 5 minutes until lightly browned. Remove from heat and set aside.
- Heat remaining 1 tablespoon oil in the skillet. Add spinach and cook until just wilted, about 2 minutes. Transfer to a plate and let cool slightly.
- Make béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk and bring to a gentle simmer. Cook 5 minutes until thickened. Remove from heat and stir in Parmesan and mustard. Season with salt and pepper.
- Assemble supremes: Layer half of each chicken breast with mushrooms, spinach, ham and 2 tablespoons béchamel. Top with remaining chicken. Roll up from narrow end and place seam side down in baking dish. Spoon over any remaining sauce.
- Bake for 15-20 minutes until chicken is cooked through. Let rest 5 minutes before slicing and serving.
FAQs
What kind of chicken is best for a supreme?
Boneless, skinless chicken breasts work best. The breasts need to be thin and uniform in thickness so they cook at the same rate as the filling. Avoid using chicken cutlets, which are too thin. Chicken tenderloins can also be used.
What can I use instead of mushrooms in the filling?
Some alternative fillings ideas:
- Sautéed bell peppers and onions
- Blanched asparagus tips
- Chopped spinach with ricotta and sun-dried tomatoes
- Caramelized fennel and crumbled sausage
- Diced roasted eggplant and garlic
Use any combination of sautéed vegetables, cheese, herbs or cooked meat.
Can I prepare supreme of chicken ahead of time?
Yes, the chicken supremes can be assembled completely then refrigerated for up to a day before baking. Cover the baking dish tightly. The chilled supremes may take slightly longer to heat through.
Should the supreme of chicken be served with sauce?
The supreme of chicken is moist and flavorful enough to be served on its own. However, you can pour any leftover sauce from the baking dish over the sliced chicken for extra richness and moisture. Alternatively, serve it with a side of sauce for dipping.
Conclusion
A supreme of chicken is an elegant composed dish made by layering seared chicken breasts with flavorful fillings and sauce. While the preparation may look intricate, it’s easy to assemble by following a few simple steps. The result is a meal that looks impressive but doesn’t require expert culinary skills to make. Supreme of chicken is a great dinner party option as the supremes can be made completely ahead of time. Feel free to experiment with the fillings to suit your tastes. Served with a salad or side vegetables, supreme of chicken makes a satisfying main course for any occasion.