This classic French-inspired dish, Supreme de Volailles, delivers a restaurant-quality meal with minimal effort. Tender skinless chicken breasts are gently sautéed in butter until golden and cooked through, ensuring a juicy interior. The standout feature is the luxurious pan sauce, enriched with white wine, fresh lemon juice, and fragrant garlic. Sliced almonds are toasted in the remaining butter, adding a delightful crunch and nutty aroma that contrasts beautifully with the soft chicken. Garnished with fresh parsley, this main course is perfect for date nights or special family dinners. It pairs wonderfully with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.
Sauteed Chicken Breast With Almonds (Supreme De Volailles)
Description
This classic French-inspired dish, Supreme de Volailles, delivers a restaurant-quality meal with minimal effort. Tender skinless chicken breasts are gently sautéed in butter until golden and cooked through, ensuring a juicy interior. The standout feature is the luxurious pan sauce, enriched with white wine, fresh lemon juice, and fragrant garlic. Sliced almonds are toasted in the remaining butter, adding a delightful crunch and nutty aroma that contrasts beautifully with the soft chicken. Garnished with fresh parsley, this main course is perfect for date nights or special family dinners. It pairs wonderfully with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Pat the chicken breasts dry and season generously with salt and pepper. Dust lightly with flour if desired for a thicker sauce, shaking off excess.
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Heat 4 tablespoons of butter in a large heavy skillet or sauté pan over medium-high heat.
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Add the chicken breasts to the hot pan. Sauté slowly, turning occasionally, until golden brown on both sides and cooked through, about 10-15 minutes total.
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Remove the chicken from the pan and set aside on a plate. Keep warm.
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Reduce heat to medium-low. Add the remaining 4 tablespoons of butter to the pan.
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Add the sliced almonds to the melted butter. Toast gently, stirring frequently, until golden and fragrant, about 2-3 minutes.
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Add the finely chopped onion and garlic to the pan. Sauté for 1 minute until softened but not browned.
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Pour in the white wine and fresh lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
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Simmer the sauce for 1-2 minutes to allow the alcohol to cook off and flavors to meld.
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Return the chicken breasts to the pan, spooning the almond sauce over them. Heat through for 1-2 minutes.
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Transfer the chicken to serving plates. Spoon the remaining almonds and sauce over the top.
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Garnish with finely chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 750.8kcal
- % Daily Value *
- Total Fat 57.3g89%
- Saturated Fat 21.4g107%
- Cholesterol 198.0mg66%
- Sodium 316.2mg14%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 3.8g16%
- Sugars 1.5g
- Protein 47.2g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
If white wine is not available, use chicken broth with a teaspoon of lemon juice. You can substitute sliced almonds with slivered almonds or walnuts for a different nutty flavor.
To ensure even cooking, pound thicker chicken breasts to a uniform thickness before cooking. Do not overcrowd the pan when sautéing the chicken; cook in batches if necessary to maintain a good sear.
