Mary Berry Chicken Supreme Recipe

Mary Berry’s Chicken Supreme is a recipe that has become a beloved classic in my kitchen. It’s a dish that encapsulates the comfort and elegance of home cooking, combining tender chicken breasts with a creamy, flavorful sauce.

Mary Berry, renowned for her approachable yet sophisticated British cuisine, crafts this dish with a level of simplicity and grace that makes it perfect for both weeknight dinners and special occasions.

The “supreme” in the name refers not only to the supreme cut of chicken used (breast with the wing bone attached) but also to the superior taste of the dish.

What Goes Best with Mary Berry Chicken Supreme Recipe

This dish pairs beautifully with a variety of sides. My personal favorites include buttery mashed potatoes, which make a perfect bed to soak up the delicious sauce, and steamed green vegetables like broccoli or green beans to add freshness and color to the plate.

For a lighter option, a crisp green salad dressed with a simple vinaigrette complements the creamy sauce of the chicken supremely well.

Ingredients

For Mary Berry’s Chicken Supreme, you’ll need:

• 4 chicken breast supremes (chicken breasts with the wing bone attached)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 150g mushrooms, sliced
• 150ml white wine
• 150ml chicken stock
• 150ml double cream
• 1 tablespoon Dijon mustard
• A handful of fresh tarragon, chopped (or 1 teaspoon dried tarragon)
• Juice of ½ a lemon

How to Prepare Mary Berry Chicken Supreme Recipe

1. Preheat the Oven: Start by preheating your oven to 190°C (375°F, Gas Mark 5).
2. Season and Sear the Chicken: Season the chicken supremes with salt and pepper. Heat the olive oil in a large, oven-proof skillet over medium-high heat. Sear the chicken, skin-side down, until golden brown, about 3-4 minutes. Flip and cook for another 2 minutes, then remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, reduce the heat to medium. Add the onion and garlic, sautéing until soft. Add the mushrooms and cook until they begin to release their juices.
4. Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow to simmer and reduce by half. Stir in the chicken stock, cream, mustard, and tarragon. Bring to a gentle simmer.
5. Bake the Chicken: Return the chicken to the skillet, spooning some of the sauce over the top. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
6. Finish the Sauce: Once the chicken is cooked, remove it from the skillet. Place the skillet back on the stove over medium heat. Add the lemon juice and adjust the seasoning as needed. Simmer until the sauce thickens slightly.

Print Recipe

Mary Berry Chicken Supreme Recipe

Mary Berry's Chicken Supreme is a recipe that has become a beloved classic in my kitchen. It’s a dish that encapsulates the comfort and elegance of home cooking, combining tender chicken breasts with a creamy, flavorful sauce. Mary Berry, renowned for her approachable yet sophisticated British cuisine, crafts this dish with a level of simplicity and grace that makes it perfect for both weeknight dinners and special occasions. The "supreme" in the name refers not only to the supreme cut of chicken used (breast with the wing bone attached) but also to the superior taste of the dish.

Ingredients

• 4 chicken breast supremes chicken breasts with the wing bone attached
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 cloves of garlic minced
• 150 g mushrooms sliced
• 150 ml white wine
• 150 ml chicken stock
• 150 ml double cream
• 1 tablespoon Dijon mustard
• A handful of fresh tarragon chopped (or 1 teaspoon dried tarragon)
• Juice of ½ a lemon

Instructions

• Preheat the Oven: Start by preheating your oven to 190°C (375°F, Gas Mark 5).
• Season and Sear the Chicken: Season the chicken supremes with salt and pepper. Heat the olive oil in a large, oven-proof skillet over medium-high heat. Sear the chicken, skin-side down, until golden brown, about 3-4 minutes. Flip and cook for another 2 minutes, then remove from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, reduce the heat to medium. Add the onion and garlic, sautéing until soft. Add the mushrooms and cook until they begin to release their juices.
• Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow to simmer and reduce by half. Stir in the chicken stock, cream, mustard, and tarragon. Bring to a gentle simmer.
• Bake the Chicken: Return the chicken to the skillet, spooning some of the sauce over the top. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
• Finish the Sauce: Once the chicken is cooked, remove it from the skillet. Place the skillet back on the stove over medium heat. Add the lemon juice and adjust the seasoning as needed. Simmer until the sauce thickens slightly.

Notes

Place each chicken supreme on a plate and spoon over the creamy mushroom sauce. Serve with your choice of mashed potatoes, steamed vegetables, or a side salad.

How to Serve Mary Berry Chicken Supreme Recipe

Place each chicken supreme on a plate and spoon over the creamy mushroom sauce. Serve with your choice of mashed potatoes, steamed vegetables, or a side salad.

How to Reheat Mary Berry Chicken Supreme Recipe

• Microwave: Transfer a serving to a microwave-safe dish, cover, and heat on medium power for 2-3 minutes or until hot.
• Oven: Preheat the oven to 160°C (320°F). Place the chicken and sauce in an oven-safe dish, cover with foil, and heat for 10-15 minutes.
• Stovetop: Reheat the chicken and sauce in a skillet over medium heat, adding a splash of chicken stock or water if the sauce has thickened too much.

How to Store Leftovers of Mary Berry Chicken Supreme Recipe

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The dish can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions Regarding Mary Berry Chicken Supreme Recipe

• Can I use boneless chicken breasts? Yes, although the cooking time may need to be adjusted since bone-in chicken tends to cook slower.
• What can I use instead of white wine? If you prefer not to cook with wine, you can substitute it with additional chicken stock.

Nutritional Information

A serving of Mary Berry’s Chicken Supreme is relatively rich due to the cream in the sauce. Approximate nutritional values per serving include:

• Calories: 400-500
• Fat: 25-35g (with a significant amount coming from saturated fat due to the double cream)
• Carbohydrates: 5-10g
• Protein: 30-40g
• Sodium: 200-300mg

These values are estimates and will vary based on the specific ingredients used and portion sizes. While indulgent, this dish can fit into a balanced diet when served with healthy sides and enjoyed on special occasions.