Chicken Supreme

  • 10MINS
  • 40MINS
  • Serves 4
  • 225KCAL

This is one of those recipes that you’ll find yourself making time and time again. It’s our version of the classic and indulgent Chicken Supreme, but instead of a glug of white wine and lashings of cream, we’ve made some low-calorie swaps to lighten it. The result is a dish that tastes decadent, and is far kinder to your waistline.

Featured On
Pages 166-167

This recipe is currently only available in our book. You can get it here

Chicken Supreme

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Taste before seasoning. We found the bacon provides saltiness, so you are unlikely to need to season this dish with salt. Use a low-fat cream cheese rather than a fat-free one in this dish. The result is a little richer and stands up better to reheating if you plan to batch cook this recipe.

Make It Veggie

For a vegetarian meal, swap the chicken breasts for Quorn Fillets

Add a few mushrooms!
I used chicken thighs instead of chicken breasts and added some mushrooms too - absolutely gorgeous
I struggled to find White Wine Stock Pots so I had substituted them for Chicken Stock Pots
Used chicken chunks instead of a whole breast
Dice it up
I diced the chicken and aded a diced red pepper for added colour and texture. Yummy!
Chicken supreme - pre-prepare and reheat just before serving
I prepped this meal in the morning to the stage where you add the cream cheese. I left it to cool and when I came to reheat it had thickened up nicely. Next time I will add some sliced mushrooms to it. I also diced up the chicken.

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‘Lovely smokey but creamy flavour. We love making this, great to use for lunches the next day too.’

Steph Pross

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