RECIPES

Chicken Supreme with Wild Berry Sauce

Chicken Supreme is a specific cut of chicken where the breast is de-boned but the skin and wing are left intact. Used in many French recipes, the supreme here pairs well with the balance of flavours in the creamy, tangy raspberry sauce. Impress your guest with this dish at your next dinner party!

Prep Time

4H

Cook Time

25M

Serves

10

Ingredients

Chicken Supreme with Wild Berry Sauce:
  • 10 boneless, skin-on chicken breasts with drumette attached, approximately 90 g (7 oz) each
  • 2/3 cups (170 mL) raspberry vinegar
  • 2 cups (500 mL) chicken broth
  • 3 tbsp (45 mL) Dijon mustard
  • 3 tbsp (45 mL) Meaux mustard
  • 5 tbsp (75 mL) maple syrup
  • 1 1/4 cup (315 mL) 35% (whipping) cream
  • 1 pint raspberries, fresh
Marinade:
  • 2 cups (500 mL) vegetable oil
  • 3/4 cups (175 mL) raspberry vinegar
  • 2 tbsp (30 mL) raspberry vinegar
  • 2/3 cups (170 mL) maple syrup
  • 3 tbsp (45 mL) thyme, fresh
  • 1 tbsp (15 mL) pepper, freshly ground
  • 1 tsp (5 mL) salt

Instructions

  1. Chicken Supreme with Wild Berry Sauce
    1. 1 Marinate the chicken in the marinade mixture for 4 hours, turning it every hour.
    2. 2 Drain the marinated chicken breasts and place them in a hot oiled frying pan.
    3. 3 Brown both sides of each breast and finish cooking in a 350°F (175°C) oven for 20 minutes.
    4. 4 Remove the breasts and set them aside.
    5. 5 Remove the oil from the frying pan and add vinegar.
    6. 6 Simmer until reduced by half.
    7. 7 Add the chicken stock and mustard.
    8. 8 Simmer until reduced by half.
    9. 9 Add the maple syrup and cream and season.
    10. 10 Simmer until reduced by one-third.
    11. 11 Before serving, add the raspberries to the sauce to warm.
    12. 12 Cover the chicken with ¼ cup (60 mL) of sauce and garnish with fresh thyme.
  2. Marinade
    1. 1 Mix ingredients together and marinate the chicken in the mixture for 4 hours, turning it every hour.
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