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    You are in: Home / Recipes / Chicken Supreme Recipe
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    Chicken Supreme

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 28, 2006

      Made this really good recipe for supper; added garlic, a few more mushrooms and olives.I cooked it in my toaster oven in a pan.Served it with rice and green beans.Thank you for sharing.

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    • on June 27, 2006

      This has a wonderful flavor for the chicken- and with so little fat! I did modify the recipe. I didn't poach the chicken, or cook it as packets in the oven. Instead, after the liquid milk mixture was done, I took out the peppercorns and dumped the carrots, onion (and celery i added), minus the peppercorns, into a bowl to wait. Then I made the flour-cornstarch-dry milk mixture and dumped the wet milk mixtrue, with veggies back into it to make a sauce, whisking as needed to break up clumps. then I just put the chicken, cut into tenderloin-sized peices into that sauce, along with the rest of the ingredients (no bouquet garni- just lots of similar dried herbs). Then I mixed all that up and just let it cook over med-low heat for 20 minutes or so, adding a bit of chicken broth here and there to thin it out just a tad. Then I served it over rice. Great recipe- just thought I would try it a different way, and post my changes in case anyone had it in mind to do the same-- yes it can be done! :)

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    • on June 18, 2006

      Taking into account Nimrod's review, I found myself making quite a few changes to this recipe... I poached my chicken fillets with carrots, onion, the peppercorns and lots of fresh, finely chopped rosemary, basil, and chives (I had picked them for another recipe that I didn't end up making and wanted to use them up)Once the chicken had poached I strained off the herbs and veggies and added them to the bechamel sauce (sans peppecorns). Then I continued as per your recipe, and think that the sauce had much more flavour than it might have had, if I had left it plain. I'm looking for a recipe that will convince DH to like chicken better.. he liked my version of the sauce but said that he thought that the chicken lacked any real flavour of it's own... so please see my rating system, a wonderful 4 stars ...with potential for more maybe if I can tweek this more to DH's taste in the future ... Thanks !

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    • on December 09, 2005

      We really enjoyed this, but I wish I had added more garlic, mushrooms and olives to give it just a little more taste. I used Sue L's Bouquet Garnis Bouquet Garni, which added such a nice flavor and used a little more onion. I think next time I make this I may add some parmesan cheese to the sauce. Thanks Toni.

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    • on September 19, 2005

      Wow! This is a TEN star recipe! We just loved it, and it was really very simple to make. The "mock" bechamel sauce was just beautiful! Well written and easy to follow recipe, I will be making this one again!

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    Nutritional Facts for Chicken Supreme

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.3
     
    Calories from Fat 48
    19%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.4 g
    12%
    Cholesterol 91.7 mg
    30%
    Sodium 449.6 mg
    18%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.5 g
    22%
    Protein 37.1 g
    74%

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