Best Pollo Supreme Chicken Supreme Recipes

EASY BUT ELEGANT CHICKEN SUPREME

Steps:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)

Steps:

• Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
• Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
• Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
• Roll breasts in 2 tablespoons of flour to coat, shake off excess.
• Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
• Add chicken breasts; cook until underside is golden brown.
• Turn and cook other side 6 to 8 minutes or until golden brown.
• Place breasts on a platter and keep warm in a low oven.
• Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
• Add tomatoes and wine; simmer until most of the liquid has evaporated.
• Stir in heavy cream; cook until reduced by half. Remove from heat.
• In a 1 quart saucepan melt remaining butter over low heat.
• Stir in the remaining flour with a wire whisk; blend well.
• Add light cream; cook, stirring constantly, until thickened and smooth.
• Add salt and pepper.
• Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
• Pour sauce over chicken and sprinkle with chopped parsley.

CHICKEN SUPREME (A LA RESTAURANT POLIDOR)

Steps:

• Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered.
• Salt the water and bring to a boil over high heat.
• Immediately turn the water off, pour off the water and set the chicken on a paper towel and pat dry. Rinse the pot.
• Salt the chicken. Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides. Set the chicken aside once again.
• Add the carrot, celery, onion, and garlic to the pot with more oil if needed. Saute approximately 4 minutes until the some of the vegetables begin to brown.
• Deglaze the bottom of the pot with a small amount of water and increase the heat to high. Place the chicken back in the pot and cover with water once again.
• Add the boullion, cloves, thyme, peppercorns and bay and bring to a boil. Reduce heat to low and simmer for 40-50 minutes.
• While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes or until tender. Drain potatoes and set aside.
• Remove the chicken from the water and set aside to cool. Pour 3 cups of the cooking liquid through a thin mesh strainer and keep warm in a small saucepan.
• Once the chicken has cooled a bit, carve it and cut it into bite size pieces and place them in a bowl, putting any skin, scraps and the leftover carcass back into the large pot with the remaining cooking liquid (simmer this for a few more hours and you will have roughly a gallon of beautiful chicken stock).
• In a 3 quart saucepan, melt the butter over medium heat and add the flour. Reduce the heat to low and cook this roux for about 5 minutes.
• Remove the roux pan from heat and pour in reserved warm cooking liquid whisking continuously. Set over medium heat and add the paprika and season with pepper. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon.
• Add 1/4 cup of the heavy cream and bring to a boil again, whisking frequently.
• Season the sauce with salt and more pepper if desired, stirring after each addition. This step may be the most important in the recipe; get the seasoning right!
• Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed. It should be velvety and smooth but not quite as thick as a cheese sauce.
• Add the chicken and potatoes and simmer for 3 minutes to warm them up.
• Serve in shallow bowls with a side of crusty baguette or over rice. Garnish with a few fresh herbs to dress it up.