Chicken Suprême

Cook Time 1 hour

Serves 4

Ingredients

1 tbsp olive oil, plus extra for the sauce

4 chicken breast supremes, skin and wing bone attached

100g button mushrooms, sliced

Salt and pepper, to taste

3 sprigs of thyme

Suprême Sauce

25g plain flour 

1 French shallot, finely chopped

1 garlic clove, optional, finely chopped

1½ cups chicken stock

3 tbsp crème fraîche

1 tsp Dijon mustard

Juice of ½ lemon

Method

Preheat the oven to 180°C.

Season chicken with salt and pepper. Heat oil in a pan and sear chicken until golden brown. Remove the chicken, place it on an oven tray and finish cooking in the oven for a further 15 minutes. Allow to rest.

In the same pan, add another splash of oil and sauté the mushrooms. Add the shallot and garlic. Cook for 1 minute to soften, then add the flour and cook for a further minute. Over medium heat, gradually whisk in the stock. Bring to the boil, then simmer for 5–8 minutes, stirring, until thick and glossy.

Add the crème fraîche and mustard, whisking in. Adjust seasoning and add a squeeze of lemon. Add any juices from the chicken tray.

Serve chicken with sauce.