Pan-fried chicken supremes in mustard, cream and prune sauce
- December 2017
- Serves 4
- Hands-on time 45 min, simmering time 20 min
If you can’t find chicken supremes, you can use skin-on chicken breasts instead – both taste incredible when cooked in the creamy mustard and prune sauce.
- 35.8g (15g saturated)
- 26.5g (20.4g sugars)
This sauce is a classic French flavour combination but feel free to swap prunes for apricots (or leave them out if you prefer).
The dish can be made up to 2 days aheadand kept covered in the fridge. Reheat the chicken and sauce in a medium oven in a casserole with the lid on until piping hot throughout. Take off the lid so the chicken crisps up again for a few minutes before serving.
Chicken supremes are bone-in chicken breasts with part of the wing bone still attached. Find them at good butchers. If you can’t get supremes, use skin-on chicken breasts and cook for 15 minutes.
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