Pan-fried supreme of chicken with a crispy, golden, completely experienced skin, nestled in a velvety sauce with mushrooms and pancetta This traditional French meal is glamorous excellence – particularly when served with velvety mashed potato!

Tall overhead image of chicken supreme with mushrooms and pancetta in a black pan. There are four chicken supremes in the pan. The pan is on a dark background next to a dark napkin, a bowl of green veg and a pinch pot of black pepper.
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You all understand I enjoy my velvety chicken suppers and this chicken supreme is no exception.
It’s a traditional (some would call retro) supper and it is among these meals that feels additional unique.
Something you ‘d prepare for a date night, anniversary or birthday meal.

Or possibly even if it’s a Saturday, and you have actually had a difficult week!

Why is it called Chicken Supreme?

This scrumptious velvety supper is called Chicken Supreme due to the fact that of the cut of meat utilized. We’re utilizing a skin-on breast of chicken
Formally, a chicken supreme would be boneless too, however a great deal of butchers offer a chicken supreme cut with a bit of the wing still connected (the humerus bone). Technically, having the humerus bone still connected implies the cut of meat is called a ‘côtelette’ (cutelet), instead of a supreme.
As far as I’m worried, you can utilize a bone-in or a boneless piece. The most crucial thing is that you have a great breast piece, with the skin on.


Ingredients for chicken supreme on a wooden board.

View how to make it

Complete recipe with in-depth actions in the recipe card at the end of this post.

PRO IDEA Once the chicken skin is browned and golden, attempt to keep the skin out of the sauce when stirring, this will assist the skin stay beautiful and crisp.

What to serve it with

Can you ever fail providing chicken with bacon bits and mushrooms? I do not believe so.

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Overhead close-up square image of chicken supreme with mushrooms and pancetta in a black pan. There are four chicken supremes in the pan.

Chicken Supreme Recipe

Pan-fried supremes of chicken with a crispy, golden, completely experienced skin, nestled in a velvety sauce with mushrooms and pancetta. This traditional French meal is glamorous excellence!

Preparation Time 5 minutes

Prepare Time 30 minutes

Overall Time 35 minutes

Course Supper

Food French

Portions 4

Calories 662 kcal


  • Heat the oil in a big fry pan over a medium-high heat.

    1 tablespoon oil

  • Include the pancetta and fry for 5 minutes, stirring typically, up until the pancetta is golden and crisp.

    150 g (5.3 oz) pancetta cubes

  • Eliminate from the pan, utilizing a slotted spoon and location in a bowl, lined with kitchen area paper, to drain pipes off excess fat.

  • Sprinkle the skin of the chicken supremes with the salt and pepper, and location in the pan, in the remaining bacon fat (still over a medium-high heat), skin side down.

    4 chicken supremes, 1/2 teaspoon salt, 1/2 teaspoon black pepper

  • Prepare for 5-6 minutes, up until golden, then turn the chicken over.

  • Make a little area in the pan and include the mushrooms (you can accumulate the chicken at this moment to make space).

    200 g (4 oz) sliced mushrooms

  • Prepare for 3-4 minutes, moving the mushrooms around, up until they begin to soften a little.

  • Include the garlic and cook for 1 more minute, whilst stirring, then include the gewurztraminer. Organize the chicken back into a single layer in the pan.

    2 cloves garlic

  • Enable the white wine to bubble, up until decreased by half (about 2-3 minutes), then include the chicken stock and double cream.

    120 ml ( 1/2 cup) dry gewurztraminer, 120 ml ( 1/2 cup) chicken stock, 240 ml (1 cup) double (heavy) cream

  • Stir together and give the boil, then simmer carefully for 10-15 minutes, up until the chicken is prepared through, and the sauce has actually thickened.

  • Sprinkle over the prepared pancetta and heat for 1 more minute, then shut off the heat and serve.

  • I like to serve mine over velvety mashed potato, with steamed green veggies and an excellent grind of black pepper.

    Mashed potato, Green veggies, Black pepper

✎ Notes

Can I make it ahead?
This recipe tastes at its outright finest when served immediately, however you can make it ahead if you wished to. The skin will not be as crispy when reheating, regrettably.
Make the meal, then cool, cover and cool for approximately a day.
Eliminate from the refrigerator an hour prior to heating, to take the chill off, then reheat, in the fry pan, over a low heat, with a cover on. Stir sometimes, and include a splash of stock, if required, to relax the sauce. The supreme cut of chicken is rather a thick piece, so it might take 15-20 minutes to completely heat up through. Guarantee the centre of the chicken is piping hot prior to serving.

Can I freeze it?
Once Again, I do choose this meal served best sway, however you can freeze it.
Prepare the meal, then cool, cover and freeze.
Defrost in the fridge, then reheat according to the ‘make ahead’ directions above.

If you’re wanting to conserve some leftovers, I would suggest slicing the chicken into pieces. This implies the chicken will reheat much faster.
Slice the chicken into 1cm thick pieces and shop with the sauce (and mushrooms and pancetta) in a sealed container int he fridge for approximately a day.
Reheat in a pan, over a low heat, or in the microwave.
You might require to include a splash of stock to relax the sauce.

Guarantee the chicken is piping hot throughout and equally prepared prior to serving.

Component swaps

  • Swap out the pancetta for sliced pieces of bacon or chorizo for a hot twist
  • Switch the white wine for the exact same quantity of stock, plus a tablespoon of lemon juice (in addition to the stock that’s currently in there)
  • Switch the mushrooms for cut in half infant shallots, portions of courgette (zucchini) or asparagus
  • Include sliced sun dried tomatoes and/or olives for a Mediterranean twist.

How to reduce this recipe
You can halve this recipe to serve 2 individuals, adhering to the exact same active ingredient ratios and the exact same cooking time.

Nutritional info is approximate, per serving. This recipe serves 4.


Calories: 662 kcal Carbohydrates: 6 g Protein: 50 g Fat: 46 g Hydrogenated Fat: 20 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 16 g Trans Fat: 0.1 g Cholesterol: 221 mg Salt: 1031 mg Potassium: 1130 mg Fiber: 0.4 g Sugar: 3 g Vitamin A: 963 IU Vitamin C: 3 mg Calcium: 69 mg Iron: 1 mg

Keywords Chicken breast, Velvety sauce

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Hi I’m Nicky

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