The perfect chicken supreme
Chicken Supreme features a boneless, skinless breast of chicken, with bacon and a thick, creamy sauce. This protein-rich dish is served with fluffy white rice.
- 1 small onion, sliced
- 4 garlic cloves, chopped
- 6 rashers of bacon, chopped
- 3 boneless, skinless chicken breasts, chopped
- 100ml boiling chicken stock
- 400ml double cream
Fry the onion and garlic together in olive oil until soft and golden. Remove from the pan.
In the same pan fry the bacon until golden. Remove from the pan.
Fry chicken until cooked through. Add the onion, garlic and bacon to the chicken and mix together.
Add the stock and then add the cream stirring until the chicken is coated. Heat until fully warmed through.
Chicken Supreme is complemented perfectly with fluffy white rice. Alternatively, perhaps try some seasonal veg and new potatoes.