Chicken Mushroom Supreme
This riff on a classic is a one-pan dish that’s high on flavor and low on effort. Instead of using the ‘supreme’ cut of chicken (used in many French recipes, it’s a cut where the breast is deboned but the wing is still attached), boneless skinless chicken breasts are used and a rich luxurious sauce is made right in the pan with mushrooms, garlic, tarragon and cream. All you need is a green salad and a baguette and dinner is done.
Serves 3-4
INGREDIENTS
1 tbsp avocado oil or other neutral oil
4 oz pancetta, diced
3 or 4 boneless skinless chicken breasts
8 oz button mushrooms, sliced
3 garlic cloves, minced
1 tarragon sprig, plus more for garnish
2 tsp flour
½ cup dry white wine
½ cup chicken stock
1 tbsp white miso
¾ cup heavy cream
½ cup frozen peas
2 tbsp flat leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
METHOD
In a large cast iron skillet or other heavy-bottomed pan over medium high heat add avocado oil. When oil is shimmering, add pancetta and sauté for 4-5 minutes—stirring frequently—until crisp and golden brown. Use a slotted spoon to transfer to a paper towel lined plate.
Season chicken with salt and pepper and place in pan until golden brown—approximately 4 minutes per side (it will not be fully cooked at this point). Move chicken to the edge of the pan, then reduce heat to medium.
In the center of the pan, add mushrooms, garlic and tarragon and sauté until mushrooms have softened and are starting to brown—approximately 2-3 minutes. Add flour and mix with mushrooms—approximately 1 minute. Add wine and miso and mix to dissolve miso. Arrange chicken back to the center of the pan in a single layer, then let wine reduce by half—approximately 2-3 minutes. Add chicken stock and heavy cream. Simmer for 10-12 minutes, or until chicken registers at 165F and the sauce has thickened. Season with salt and pepper. Stir in peas, pancetta and flat leaf parsley to pan and simmer for 1-2 more minutes.
To serve, garnish with flat leaf parsley and tarragon finish with flaky sea salt and serve.
