Classic Chicken Supreme

Charmaine Lu -
  • 2 quality chicken breasts, skin-on
  • 1 tbsp olive oil
  • 50g smoked pancetta, chopped
  • 2 chopped shallots
  • 2 chopped garlic cloves
  • 150ml white wine
  • 100ml heavy cream
  • 1 tsp mustard
  • Preheat the oven to 200C. Heat a frying pan, season the breasts well, then cook skin-side down in the pan for 5 mins. Place on a baking tray (still skin-side down) and roast for 10 mins, then cover and leave to rest for 10 mins more.
  • Add a splash of oil to the frying pan and fry the pancetta for 5 mins, then add the shallots and some seasoning and cook for 5 mins to soften. Add the garlic, cook for a minute more, then pour in the wine and reduce by half. Stir in the cream and mustard, and cook until thickened and saucy. Season to taste and stir in the resting juices from the chicken, then serve the sauce with the sliced chicken breast.
25 mins
2 serving