Angela's chicken supreme

    45 min

    This is a simple way to cook delicious chicken that all the family will enjoy. You can make the béchamel before you start the rest of the cooking. Cover béchamel with greaseproof paper to stop a skin from forming on top.


    Durham, England, UK
    69 people made this

    Serves: 4 

    • 1L milk
    • 1 large onion, sliced
    • 4 chicken breast fillets, diced
    • 1/2 bottle white wine
    • 500g button mushrooms, sliced (optional)
    • 100g margarine
    • 100g flour
    • chopped parsley
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Pour the milk into a milk pan and gently heat.
    2. Cook the sliced onion in a large frying pan (wok if you have one) until soft. Add the diced chicken and cook until lightly coloured, then drain off exess fat. Add the 1/2 bottle white wine, flame to burn off alcohol (flambé). Add the sliced mushrooms. Reduce the heat and leave to cook whilst you make the béchamel.
    3. To make the bechamel (white sauce): Melt the margarine in a pan. Add the flour and mix in. Cook for a few minutes over a gentle heat without colour (roux). Gradually add the warmed milk, stirring in a little at a time until you get a smooth thick sauce.
    4. Add the bechamel to the chicken and stir well. Add the chopped parsley and serve. Serve with new potatoes and seasonal veg or boiled rice.


    I made this for a dinner party and as two of my guests didn't like veg I decided to make it meal with rice and they all really enjoyed it, as did my wife.


    If you want more flavour in your rice, cook it in chicken stock and add snipped chives before serving.

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    Reviews in English (10)


    A lovely simple recipe which I made with my grandson. I did a few alterations, adding mushrooms and a small dollop of English mustard to the sauce. Adding a clove of garlic in the frying process also enhanced the falvour.  -  31 Jul 2012


    Followed the instuctions exactly and it was ok, however I would certainly alter a few things next time though...way too much flour which left the sauce too thick and tasting very floury, I'll half the amount in future, also a little bland, I will experient with adding something to give it more flavour.  -  07 Sep 2011


    easy and delicious, my husband and my 5 year old loved it, as did some friends. I seasoned with a little garlic salt, black pepper and parsley. I also used a white wine that I like, and could certainly taste those undertones. It refridgerates well, and it also froze well (which suprised me).  -  27 Mar 2012