Best Chicken Breast Supreme Recipes

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

BAKED CHICKEN BREAST SUPREME

Steps:

• In a very large bowl, combine the first 8 ingredients; mix well.
• Wash and pat the chicken breasts dry with a paper towel.
• Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
• Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
• Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
• Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
• Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
• Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!

BAKED CHICKEN BREAST SUPREME

Steps:

• Rinse chicken breasts in cold water; pat dry. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover, refrigerate overnight. In a food processor mix herb stuffing mix, Italian herbs, panko, homemade bread crumbs (or toasted bread), basil, 1 tablespoon butter, and chop. Lightly grease a 9x13 pan. Remove chicken from sour cream marinade; roll chicken in stuffing breadcrumb mixture. Arrange in single layer in pan. Pour melted butter over chicken. Bake uncovered in a preheated 350 degree oven for 60-70 minutes.

CHICKEN BREAST SUPREME

Steps:

• Flatten chicken breasts to 1/4-inch thickness.
• Sprinkle with salt and pepper.
• Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
• Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
• Add chicken broth and stir until smooth.
• Remove from heat and stir in remaining butter.
• To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.

INSTANT POT® SUPREME PIZZA CHICKEN BREAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil. Sprinkle Italian seasoning over chicken breasts and add to the hot oil. Cook chicken until browned, about 2 minutes per side. Turn the pot off. Pour in chicken broth.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 5 minutes for pressure to build.
• Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a serving plate. Drain the pot.
• Select the Saute function again and add Italian sausage. Cook and crumble sausage into small pieces, about 2 minutes. Add bell pepper, mushrooms, and onion. Cook until sausage is brown, about 2 minutes. Add pizza sauce and olives. Cook for 4 minutes, stirring continually.
• Spoon sauce over chicken on the serving plate and top with mozzarella cheese.

CHICKEN BREAST SUPREME

Steps:

• put chicken in glass dish with liquid ingredients. cover with grated cheese. Pour stove top stuffing (dry) over it. drizzle 1/2 c. melted butter over stuffing. cover with foil, bake at 350 for 1 1/2 hours.

SHARON'S BREAST SUPREME .. CHICKEN BREAST THAT IS

Steps:

• Cut chicken into bite sized pieces.
• Put in casserole dish.
• Mix other ingredients and stir into chicken. Sprinkle top with paprika.
• Bake at 350 for 1-1 ½ hours.
• Sprinkle with garlic powder and serve over rice or noodles.

CHICKEN BREAST SUPREME

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a baking dish, 13x9 is fine.
• Place 2 slices of baon on each breast, bake for 30 minutes.
• Mix the cream of mushroom soup with the sour cream and pour over the chicken.
• Bake for an additional 10-15 minutes or until chicken juices run clear.
• Serve with cooked egg noodles (preferably the wide ones).