Description
The Mary Berry Chicken Supreme Recipe is a creamy and savory delight that encapsulates comfort food at its best. This dish combines tender chicken breasts with sautéed mushrooms and a rich, flavorful sauce made from chicken stock and reduced-fat crème fraîche. Ideal for busy weeknights or special family dinners, this recipe is not only quick to prepare but also leaves minimal cleanup, making it a go-to choice for any night of the week. Serve it over fluffy rice, creamy mashed potatoes, or alongside steamed vegetables for a well-rounded meal that everyone will love.
Ingredients
Scale
- 1 tsp olive oil
- 4 small boneless, skinless chicken breasts (600g)
- Freshly ground black pepper
- 1 onion, finely chopped
- 4 rashers sliced turkey bacon
- 250g button or chestnut mushrooms, sliced
- 2 tsp plain flour
- 1 tsp garlic powder or 1 crushed clove
- 400ml chicken stock
- 4 tbsp reduced-fat crème fraîche
Instructions
- Heat olive oil in a frying pan and sear chicken breasts until golden brown on both sides. Remove and set aside.
- In the same pan, sauté chopped onion, sliced turkey bacon, and mushrooms until browned.
- Stir in plain flour and garlic powder (or crushed garlic), cooking briefly until combined.
- Gradually add chicken stock while stirring continuously to avoid lumps.
- Return the seared chicken to the pan and let it simmer for about 3 minutes.
- Reduce heat and gently stir in reduced-fat crème fraîche until warmed through.
- Serve warm over your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg