This Mary Berry Chicken Supreme is a real treat for an elegant dinner party or a comforting family Sunday lunch and so easy to make! No complicated French techniques required, just sear the chicken and let the creamy mushroom and wine sauce work its magic to create a silky, decadent masterpiece. Make it once and you’ll never go back to basic pan-fried chicken again! It’s delicious with a pile of buttery mashed potatoes, a side of steamed green beans, a glass of chilled Chardonnay, a slice of crusty bread; in fact most things.
Mary Berry Chicken Supreme Recipe Ingredients
- 4 skinless, boneless chicken breasts
- 2 tablespoons sunflower oil
- 25 g butter
- 2 large leeks, thinly sliced
- 225 g button mushrooms, sliced
- 2 tablespoons plain flour
- 150 ml dry white wine
- 300 ml chicken stock
- 150 ml double cream
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper
- Squeeze of fresh lemon juice
How To Make Mary Berry Chicken Supreme Recipe
- Sear the chicken: Season the chicken breasts on both sides with salt and pepper. Heat the sunflower oil in a large, deep frying pan over a medium-high heat. Fry the chicken for about 3 to 4 minutes on each side until golden brown but not necessarily cooked all the way through. Remove the chicken from the pan and set aside on a plate.
- Soften the vegetables: Add the butter to the same pan. Stir in the sliced leeks and mushrooms. Sauté for about 5 to 6 minutes over a medium heat until the leeks are soft and the mushrooms have released their moisture and turned golden.
- Make the sauce base: Sprinkle the plain flour over the vegetables and stir well for 1 minute to cook out the raw flour taste. Gradually pour in the white wine and chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer until it starts to thicken.
- Simmer the chicken: Return the chicken breasts (and any juices from the plate) back into the pan. Cover with a lid and simmer gently for 12 to 15 minutes. This slow simmer in the sauce is the “secret” to keeping the chicken incredibly moist and tender.
- The creamy finish: Remove the lid and stir in the double cream and the chopped tarragon. Let it simmer for another 2 to 3 minutes until the sauce is thick and glossy.
- Final seasoning: Add a squeeze of lemon juice to cut through the richness of the cream. Taste and add more salt or pepper if needed. Serve immediately while the sauce is piping hot.
Recipe Tips
- Tarragon Substitute: If you aren’t a fan of tarragon, fresh parsley or chives work beautifully as a substitute, providing a fresher, milder herb note.
- Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid “cooking wines” which are often too salty; a wine you would actually enjoy drinking is always the best choice for a sauce.
- Don’t Overcook: Chicken breasts dry out quickly. As soon as the thickest part of the chicken feels firm to the touch or reaches 74 C, it is done.
- The “Supreme” Texture: If your sauce is too thick, add a splash more chicken stock. If it’s too thin, let it simmer uncovered for a few minutes longer before adding the cream.
What To Serve With Mary Berry Chicken Supreme?
This Mary Berry Chicken Supreme Recipe is a rich, creamy meal that needs a simple or starchy pairing! Buttery Mashed Potatoes are the quintessential choice for soaking up the luxurious mushroom sauce. For a balanced dinner, a side of Steamed Asparagus or Broccoli adds a lovely fresh crunch that pairs perfectly with the double cream! A scoop of Fluffy Basmati Rice or a glass of Chilled White Burgundy pairs wonderfully with the tarragon and wine notes.
How To Store Mary Berry Chicken Supreme
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat gently in a saucepan over low heat. You may need to add a splash of milk or chicken stock to thin the sauce out, as it will thicken significantly when cold.
- Freezing: This dish can be frozen for up to 1 month, but be aware that cream-based sauces can sometimes “split” or look slightly grainy when thawed. Stir vigorously while reheating to bring the emulsion back together.
Mary Berry Chicken Supreme Recipe Nutrition Facts
- Calories: 480 kcal (per serving)
- Total Fat: 32 g
- Saturated Fat: 18 g
- Cholesterol: 145 mg
- Sodium: 580 mg
- Total Carbohydrates: 12 g
- Sugar: 4 g
- Protein: 36 g
- Fiber: 2 g
Nutrition information is estimated and based on a yield of 4 servings.
FAQs
Yes! Boneless, skinless chicken thighs work perfectly and are even harder to overcook. Increase the simmering time in step 4 to 20 minutes.
If you prefer not to use alcohol, simply replace the wine with an equal amount of extra chicken stock and add an extra squeeze of lemon juice for acidity.
Lumps usually happen if the liquid is added too quickly to the flour. Add the stock and wine in small splashes at first, stirring into a thick paste before adding more.
Try More Recipes:
- Mary Berry Parmesan Chicken Recipe
- Mary Berry Chicken Valencia Recipe
- Mary Berry Chicken And Mushroom Risotto Recipe
Mary Berry Chicken Supreme Recipe
Description
A classic, sophisticated chicken dish featuring a rich, creamy sauce made with white wine, leeks, mushrooms, and a hint of tarragon.
Ingredients
Instructions
- Sear seasoned chicken in oil for 3-4 mins per side; remove from pan.
- Sauté leeks and mushrooms in butter until soft.
- Stir in flour, then gradually whisk in wine and stock.
- Return chicken to pan, cover, and simmer for 12-15 minutes.
- Stir in double cream and tarragon; simmer for 2 mins to thicken.
- Add a squeeze of lemon and serve hot.
Notes
- Use double cream (heavy cream) for the most authentic thick sauce.
- Fresh tarragon is the traditional herb for a true “Supreme” flavor.
- Excellent for dinner parties as it looks and tastes very high-end.
