Val-Dieu chicken supremes with mushrooms

Serves: 4
Prep Time: 15 min
Cook Time: 30–35 min

🧀 Ingredients:

• 4 chicken supremes (or skin-on boneless chicken breasts)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 200g (7 oz) mushrooms (button or mixed), sliced
• 100 ml (1/2 cup) dry white wine
• 150 ml (2/3 cup) heavy cream
• 100g (3.5 oz) Val-Dieu cheese, cubed (rind removed if preferred)
• Fresh thyme or parsley, for garnish

🍳 Instructions:

1. Sear the Chicken:
   • Season chicken supremes with salt and pepper.
   • Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
   • Sear the chicken, skin-side down first, for 3–4 minutes per side, until golden brown.
   • Remove and set aside (they’ll finish cooking in the sauce).
2. Sauté the Mushrooms:
   • In the same pan, melt the remaining 1 tbsp butter.
   • Add chopped shallots and garlic, cook 1–2 mins until fragrant.
   • Add mushrooms and sauté until browned and softened (about 5–7 mins).
3. Deglaze and Simmer:
   • Pour in the white wine and let it reduce by half (2–3 mins).
   • Lower heat, stir in the cream and the cubed Val-Dieu cheese.
   • Stir gently until cheese melts into a smooth, creamy sauce.
4. Finish the Chicken:
   • Return the chicken to the pan, cover, and let simmer on low heat for 10–15 mins, until chicken is cooked through (internal temp: 165°F / 74°C).
5. Serve:
   • Plate with sauce and mushrooms spooned generously over the top.
   • Garnish with fresh thyme or chopped parsley.

🍽️ Serving Ideas:

• Creamy mashed potatoes
• Buttered noodles
• Roasted seasonal vegetables
• Crusty Belgian bread to mop up the sauce

Let me know if you’d like a wine pairing or a cheese substitute!

Val-Dieu chicken supremes with mushrooms

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 1x

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Description

Serves: 4
Prep Time: 15 min
Cook Time: 30–35 min

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Ingredients

Scale 1x2x3x

• 4 chicken supremes (or skin-on boneless chicken breasts)

• Salt and pepper, to taste

• 2 tbsp olive oil

• 2 tbsp butter

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 200g (7 oz) mushrooms (button or mixed), sliced

• 100 ml (1/2 cup) dry white wine

• 150 ml (2/3 cup) heavy cream

• 100g (3.5 oz) Val-Dieu cheese, cubed (rind removed if preferred)

• Fresh thyme or parsley, for garnish

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Instructions

1. Sear the Chicken:

   • Season chicken supremes with salt and pepper.

   • Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.

   • Sear the chicken, skin-side down first, for 3–4 minutes per side, until golden brown.

   • Remove and set aside (they’ll finish cooking in the sauce).

2. Sauté the Mushrooms:

   • In the same pan, melt the remaining 1 tbsp butter.

   • Add chopped shallots and garlic, cook 1–2 mins until fragrant.

   • Add mushrooms and sauté until browned and softened (about 5–7 mins).

3. Deglaze and Simmer:

   • Pour in the white wine and let it reduce by half (2–3 mins).

   • Lower heat, stir in the cream and the cubed Val-Dieu cheese.

   • Stir gently until cheese melts into a smooth, creamy sauce.

4. Finish the Chicken:

   • Return the chicken to the pan, cover, and let simmer on low heat for 10–15 mins, until chicken is cooked through (internal temp: 165°F / 74°C).

5. Serve:

   • Plate with sauce and mushrooms spooned generously over the top.

   • Garnish with fresh thyme or chopped parsley.

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🍽️ Serving Ideas:

• Creamy mashed potatoes

• Buttered noodles

• Roasted seasonal vegetables

• Crusty Belgian bread to mop up the sauce

Notes

• Creamy mashed potatoes

• Buttered noodles

• Roasted seasonal vegetables

• Crusty Belgian bread to mop up the sauce

• Prep Time: 10 min
• Cook Time: 20 min