Pan-fried chicken supremes in mustard, cream and prune sauce

Pan-fried chicken supremes in mustard, cream and prune sauce

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.

Pan-fried chicken supremes in mustard, cream and prune sauce

For a similar chicken dish with an autumnal twist, try our chestnut and leek stuffed chicken supremes.

  • Serves icon Serves 4
  • Time icon 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.

For a similar chicken dish with an autumnal twist, try our chestnut and leek stuffed chicken supremes.

Nutrition: per serving

Calories
695kcals
Fat
35.8g (15g saturated)
Protein
57.2g
Carbohydrates
26.5g (20.4g sugars)
Fibre
5.7g
Salt
1.6g

Ingredients

  • 200g ready-to-eat pitted dried prunes
  • 
6 tbsp armagnac or brandy, warmed briefly in a microwave
  • 3 tbsp olive oil
  • 
4 free-range skin-on chicken 
supremes
  • 
25g butter
  • 150g shallots
  • 
2 celery sticks, cut diagonally into 
1cm pieces
  • 2tbsp plain flour
  • 
200ml dry cider or dry white wine
  • 500ml chicken stock (we like Knorr)
  • 
2 tbsp wholegrain mustard
  • 2 tbsp dijon mustard
  • 1 bay leaf
  • A few fresh thyme sprigs
  • 100ml double cream or crème fraîche
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the prunes in a bowl with the warm armagnac/brandy and set aside to soak.
  2. Meanwhile, heat the oil in a frying pan and brown the chicken (in batches), skin-side down, then turn and cook for a few more minutes. Transfer to a plate.
  3. Once all the chicken pieces have been browned, add the butter to the frying pan and fry the whole shallots and the celery for 10 minutes to soften slightly. Stir in the flour with a wooden spoon, then gradually mix in the cider/wine and stock. Cook, still stirring, over a medium-high heat until thickened to a saucy consistency.
  4. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with their soaking liquid. Nestle the browned chicken supremes into the sauce, season and cover with a tight-fitting lid or tightly fitted foil. Simmer gently for 20 minutes.
  5. Serve the chicken supremes with some simple steamed potatoes and greens.

Nutrition

Nutrition: per serving
Calories
695kcals
Fat
35.8g (15g saturated)
Protein
57.2g
Carbohydrates
26.5g (20.4g sugars)
Fibre
5.7g
Salt
1.6g

delicious. tips

  1. This sauce is a classic French flavour combination but feel 
free to swap prunes for 
apricots (or leave them out if you prefer).

  2. 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.

  3. 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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

    1. Hi Pammy – Thank you for bringing this to our attention and we have now deleted out that error in the recipe. This dish does not require the use of an oven. Happy cooking! Ellie

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Recipes that will make you excited for autumn

Chicken supremes with wild mushroom and tarragon sauce

Creamy tarragon sauce pairs perfectly with succulent chicken breasts and...

Save recipe icon Save recipe icon Save recipe

Creamy chicken recipes

Chestnut and leek stuffed chicken supremes

We’ve used whole chestnuts and chestnut purée to really hero...

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Parmigiana-stuffed chicken supremes

Turn chicken Parmigiana inside-out for an incredible meal for two...

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Chicken wings, scallops and leeks with prune purée

An interpretation of Scottish favourite, cock-a-leekie soup, this restaurant-style dish...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.