Chicken Supreme a La Restaurant Polidor
Experience the elegance of French-inspired cuisine with Chicken Supreme à la Restaurant Polidor, a dish that blends simplicity and sophistication. Tender, golden-seared chicken breasts are nestled in a velvety sauce made from earthy cremini mushrooms, aromatic shallots, and a splash of dry white wine, simmered to perfection with chicken stock, heavy cream, and fresh thyme. This indulgent recipe, named after the iconic Parisian bistro, delivers rich, restaurant-quality flavor in under an hour, making it ideal for both special occasions and elevated weeknight dinners. Serve it with creamy mashed potatoes, fragrant rice, or crusty bread to soak up the luscious sauce, and don’t forget the fresh parsley garnish for a burst of color and freshness. Perfect for lovers of French cuisine, this one-pan wonder is as easy as it is unforgettable.
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Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 250 grams Cremini mushrooms, sliced
- 125 milliliters Dry white wine
- 250 milliliters Chicken stock
- 125 milliliters Heavy cream
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Season the chicken breasts with salt and pepper on both sides.
Step 2
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 3
Add the chicken breasts and sear for 4–5 minutes per side, until golden brown. Remove from the pan and set aside on a plate.
Step 4
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Step 5
Add the shallots and garlic, sautéing for 2–3 minutes until fragrant and translucent.
Step 6
Stir in the mushrooms and cook for 5–6 minutes until they release their moisture and turn golden brown.
Step 7
Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes until reduced by half.
Step 8
Add the chicken stock, heavy cream, and fresh thyme to the skillet. Stir the sauce and bring it to a gentle simmer.
Step 9
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and cook for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 10
Garnish with freshly chopped parsley before serving. Serve warm with a side of mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
| Serving size | (1584.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.9 |
| Total Fat 121.9g | 0% |
| Saturated Fat 50.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 774.0mg | 0% |
| Sodium 3035.0mg | 0% |
| Total Carbohydrate 26.2g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 11.7g | |
| Protein 233.3g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 161.8mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1214.7mg | 0% |
Source of Calories