Sauteed and Saucy
This is a updated, fresher-tasting version of a dish called Chicken Banfield. Supreme is just a fancy name for a boneless, skinless chicken breast half. The recipe can also be made with boneless filet breasts with skin and rib meat attached.
In the original recipe, chicken parts are baked with cream Sherry and a can of cream soup. This time, chicken breast halves and mushrooms are sauteed on top of the range before the sauce ingredients are added.
If you want thicker sauce, combine a little of the hot liquid with a tablespoon of flour, then return it to the pan and stir until the sauce thickens.
Rice with a hint of lemon balances the rich chicken sauce. If you can’t find the little French green beans (haricots verts), any quickly cooked green vegetable will do just as well to round out the meal.
Menu (30 MINUTES OR LESS)
Supremes of Chicken With Sherry Cream Sauce
Lemon-Flavored Rice
French Green Beans
SUPREMES OF CHICKEN WITH SHERRY CREAM SAUCE
4 boneless, skinless chicken breast halves
Flour
Salt, pepper
1/4 cup (1/2 stick) butter
6 mushrooms, sliced
1/4 cup cream Sherry
1/2 cup chicken broth
3/4 cup heavy whipping cream
Lightly dredge chicken in flour mixed with salt and pepper to taste.
Melt butter in large, heavy skillet or Dutch oven over medium heat. Add chicken breast halves and cook, turning once, until lightly browned and tender, about 4 minutes per side.
Remove chicken to warm platter, cover and keep warm. Saute mushrooms in same skillet until softened, 3 to 4 minutes. Add Sherry, broth and whipping cream. Bring to boil and cook until liquid is reduced by half, 5 to 7 minutes. Season with salt and pepper to taste. Spoon sauce over chicken.
Variation: If using boneless filet breasts with rib meat, return browned chicken to skillet to finish cooking while sauce reduces.
4 servings. Each serving:
428 calories; 363 mg sodium; 142 mg cholesterol; 30 grams fat; 11 grams carbohydrates; 22 grams protein; 0.12 gram fiber.
LEMON-FLAVORED RICE
2 cups water
1 tablespoon butter
1 cup rice
1/2 teaspoon salt, optional
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 tablespoons minced parsley
Bring water and butter to boil in 3-quart saucepan. Stir in rice and salt. Cover, reduce heat and simmer until rice is tender and liquid absorbed, about 20 minutes.
Stir in lemon juice, zest and parsley.
4 servings. Each serving:
195 calories; 33 mg sodium; 8 mg cholesterol; 3 grams fat; 38 grams carbohydrates; 3 grams protein; 0.18 gram fiber.
COUNTDOWN
30 minutes before: Begin cooking rice.
25 minutes before: Begin cooking chicken.
16 minutes before: Remove chicken to platter. Zest and juice lemon. Mince parsley.
12 minutes before: Saute mushrooms.
8 minutes before: Add Sherry, broth and whipping cream to skillet for sauce.
7 minutes before: Cook green beans.
5 minutes before: Add lemon juice and zest and parsley to rice.
INGREDIENTS
STAPLES
Butter
Flour
Lemon
Pepper
Rice
Salt
Cream Sherry
SHOPPING LIST
4 boneless, skinless chicken breast halves
1/2 pound French green beans
6 mushrooms
1 bunch parsley
1/2 pint heavy whipping cream
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Cook’s Tip
Remove stem ends from French green beans. Bring 1 inch of water to boil in saucepan. Add beans, reduce heat and simmer until tender, 4 to 5 minutes. Season to taste with salt.
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Plate and flatware from Bristol Kitchens, South Pasadena.