Recipes

Creamy Chicken Supreme with Mushrooms & Mashed Potatoes

Enjoy this elegant yet family-friendly dish featuring an 8-oz chicken supreme—a juicy boneless, skin-on chicken breast with the wing-tip attached—perfectly pan-seared and bathed in a rich, creamy mushroom and white wine sauce. Paired with buttery mashed potatoes (or steamed rice or egg noodles), it's a comforting, easy meal that feels a little special without extra fuss.

Ingredients (serves 1–2):

• 1 chicken supreme (about 8 oz), skin-on, wing attached

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 100 g mushrooms (button or chestnut), halved or sliced

• 1 small shallot, finely chopped

• 1 clove garlic, sliced

• ½ tsp fresh thyme (or a pinch dried thyme)

• ½ tbsp plain flour

• ½ cup (125 ml) dry white wine

• ½ cup (125 ml) chicken stock

• ¾ cup (180 ml) heavy cream

• For mashed potatoes:

  • 200 g potatoes, peeled & chopped

  • 2 tbsp butter

  • Salt & pepper to taste

  • Splash of milk (optional)

Instructions:

1. Prep & cook the chicken

   • Pat the chicken supreme dry, season with salt and pepper.

   • Heat olive oil in a frying pan over medium-high heat. Place skin-side down and sear until golden, about 4–5 minutes. Flip and cook another 3–4 minutes. Remove the chicken to a plate.

2. Make the mash

   • Boil potatoes until tender, about 12–15 minutes. Drain, return to pot, and mash with butter, milk (if desired), salt, and pepper. Keep warm.

3. Build the sauce

   • In the same pan, add butter. Sauté mushrooms until golden, then add shallot, garlic, and thyme; cook a minute.

   • Sprinkle in flour; stir for 30 seconds. Pour in white wine, scraping up any bits. Stir in chicken stock and cream. Simmer until slightly thickened (about 3–4 minutes).

4. Finish & serve

   • Return chicken to pan, spoon sauce over top, and heat just until chicken is cooked through (internal temp ~74 °C / 165 °F), about 5 minutes. Let it rest briefly.

Seasoning & Serving:

• Taste the sauce and add a pinch more salt or freshly ground pepper if needed.

• Serve the chicken supreme over mashed potatoes, spooning extra sauce over both. Garnish with chopped parsley or chives for colour and freshness.