Chicken and mushrooms drizzled with a rich and creamy sauce. This chicken and mushroom supreme is a delicious dinner!
Chicken & Mushroom Supreme
Bonjour! Welcome to Part 2 of my exciting series Better Know a Mother Sauce! Earlier this week I kicked off the series with veloute sauce – a simple base sauce made of chicken stock, butter, and flour – and I’m back today to share what I made with it…
After much deliberation I decided to go with supreme sauce – if you already have veloute sauce on hand (remember, you can freeze it!) all you have to do is warm it up, add some cream, and let it thicken. I brought my sauce together in the same pan that I cooked some mushrooms so it was infused with all the mushroomy goodness. I poured it over the mushrooms and some sliced chicken and, voila!, dinner served.
This first round in the series has been so fun (thanks, veloute sauce!) – One down four more to go!
More Chicken Recipes
21 Boneless Skinless Chicken Breast Recipes
Chicken Kabobs with Pesto Rice
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Chicken and Mushroom Supreme
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
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Pin RecipeDescription
Chicken and mushrooms topped with a creamy supreme sauce made with butter, chicken stock, flour, and cream.
Ingredients
- 2 large boneless skinless chicken breasts, seasoned well with salt and pepper on both sides
- 1 tablespoon olive oil
- 2 portabello mushroom caps, sliced
- 1 tablespoon butter
- 1 cup veloute sauce
- 1/4 cup cream
- 1/2 tablespoon parsley, chopped
- 1/2 teaspoon fresh thyme, chopped
- salt and pepper
- 1/2 lemon
Instructions
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook about 5-6 minutes on each side, or until the internal temperature is 165 degrees.
- While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook for a couple minutes on each side until they are nicely browned. Remove the mushrooms and set aside.
- Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).
- Once the chicken is cooked, remove it from the pan and let it rest for a minute before slicing it.
- Arrange the chicken and mushrooms on each plate and top with the sauce. Squeeze a small amount of lemon juice over the top of each. Serve immediately.
Notes
If you use frozen veloute be sure to thaw it before using. If needed, you can loosen the sauce with some additional chicken stock once you add it to the pan.
- Category: Dinner
- Cuisine: French
Nutrition
- Calories: 477
- Sugar: 4.6g
- Sodium: 317.8mg
- Fat: 28.9g
- Carbohydrates: 20.4g
- Fiber: 1.6g
- Protein: 34.2g
Keywords: chicken and mushroom supreme
Cheyanne says
Oh yummy! I’m totally digging this series of yours ♡ keep up the great and delicious work!
★★★★★
April says
Thanks so much, Cheyanne 🙂 The next sauce will be posted soon!
Maureen | Orgasmic Chef says
The first time I had veloute sauce I was at a hotel in Jamaica – no kidding. Veal Veloute. I was young and it changed my life. I could eat that stuff with a spoon from the pan on the stove. 🙂 (maybe slight exaggeration)
I love this dish!
★★★★★
April says
I bet it was amazing! Veloute sauce is my new kitchen bestie — so many ways to use it including drinking it straight from the pan 🙂
Thao @ In Good Flavor says
I really like that this luscious sauce can be frozen beforehand. It’s such a time saver.
April says
I know! Such a bonus 🙂
Bec {Daisy and the Fox} says
mmmm I’m a fan of anything with mushrooms plus that veloute sauce sounds like a dream with all that other delicious dinner goodness 🙂
thanks for the recipe!
Bec {Daisy and the Fox}
Rosemary @anitalianinmykitchen says
Hi April, looks so delicious. I have to say I love any type of sauce or gravy. Will definitely give this a try. Thanks.
Annie @ ciaochowbambina says
I am loving this series…this plate looks so mouth-wateringly divine. It’s 5am and I want it. Now. Gahhh.
★★★★★
April says
I’m sure there’s a way to turn it into breakfast…hmmm… 😉
Kelley @ Chef Savvy says
This looks wonderful! I love that you are covering all of the main sauces! I haven’t made supreme sauce for a while I cant wait to make this!
Thalia @ butter and brioche says
I’ve never made a supreme sauce before but it sure does look creamy and delicious. I definitely think I need to try the recipe out.
★★★★★