Crock Pot Chicken Supreme A Food

CHICKEN SUPREME

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion , thinly sliced
• 50g smoked bacon lardons
• 1 garlic clove , crushed
• 2 skin-on chicken breasts
• 1 tsp plain flour
• 50ml white wine
• 150ml double cream
• ½ tbsp Dijon mustard
• ½ small bunch of parsley , very finely chopped (optional)
• mashed potato and steamed green veg, to serve

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

CROCKPOT CHICKEN SUPREME

Ingredients:

• 10 3/4 ounces condensed cream of chicken soup, undiluted
• 1 (1 ounce) package dry onion soup mix
• 6 boneless skinless chicken breasts
• 1/2 lb bacon, crisp cooked and crumbled
• 1 (16 ounce) container reduced-fat sour cream

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine soup wih dry soup mix in medium bowl; mix well.
• Layer chicken breasts and soup mixture in slow cooker.
• Sprinkle with bacon.
• Cover; cook on low 8 hours.
• During last hour of cooking, stir in sour cream.
• May serve over noodles.

CHICKEN SUPREME IV

Ingredients:

• 1 ½ cups grated Parmesan cheese
• 3 eggs, beaten
• 1 ½ cups Italian-style seasoned bread crumbs
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 2 cups white Zinfandel wine
• 2 cups sliced fresh mushrooms
• 3 cups shredded Monterey Jack cheese

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.