Chicken Suprême

An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984

Chicken Suprême

4 chicken breast
salt and pepper
2 tablespoons butter
2 slices of bacon, without rind and chopped
1 1/2 dl white wine
125 g [4,4 oz] small mushroom, divided into two
Chervil for garnish (optional)


[1] Rub the chicken breasts with salt and pepper. Melt butter in a thick-bottomed pot, add bacon and fry it for 2-3 minutes. Put it aside and fry the chicken breasts 4-5 minutes on each side.

[2] Add wine and let it boil for 2-3 minutes so the alcohol can evaporate. Add the mushrooms. Cook the dish under lid over low heat for 10-12 minutes.

[3] Arrange the meat on green ribbon spaghetti and garnish with chervil if desired. Server with a tomato, onion and lettuce salad.

4 servings