Supreme Chicken

Well this a recipe that dates back to the early 1990's. when my girls were little. It featured often at our table because not only was it easy to make, but it was also very filling.

I would make extra rice and as a treat I would use this rice and pour over some warmed milk and sprinkle it with brown sugar, this is what we would have as a dessert.

Now this recipe can be altered any way you wish, you can add what ever vegetables that you like. I will list what I use and you can add and alter it to suit your tastes, also you could leave the meat out totally if you wanted a vegetarian option, you would also need to change the stock to vegetable.




Supreme Chicken
2 large skinless chicken breasts, cut into 2cm cubes, 1 red capsicum, deseeded and cut into 1cm dice, 1 stalk celery, diced finely, 1 large carrot, diced finely, 6 small button mushrooms, stalk removed and finely sliced, 1/2 cup peas, onion, finely chopped any quantity you wish to use - I only used 3 slices, 3 cups chicken stock, 4 tbsps butter, 1/3 cup plain flour, 2 tsps prepared mustard - I used dijon, 1/2 tsp turmeric powder. salt and pepper to taste.

To Serve - steamed rice

Melt the butter in a large frypan add chicken, carrots, capsicum, celery and onion. Saute 5 minutes until the chicken is white all over and the vegetables are beginning to soften, 3 - 5 minutes.

Push the chicken and vegetables to the edges of the frypan, the butter should pool in the centre, and the flour and using a whisk, whisk it into the butter. Then add 1 cup of stock whisk until a smooth paste forms.

Stir in vegetables and chicken, then add remaining stock, turmeric, mustard, salt and pepper.

Bring to the boil, reduce heat simmer until the sauce has thickened and the chicken and vegetables have cooked through, 5 - 8 minutes. Add the peas let simmer 1-2 minutes.

Serve on a bed of rice.