Chicken Breasts Supreme ~ A Dinner Party Favorite

Do you sometimes feel stressed with last minute preparations when you have company for dinner?  You’ll love this chicken recipe for Thanksgiving or whenever you gather a group of friends or family for dinner.


In my family we like to celebrate special occasions,  including Thanksgiving, with our favorite foods.  One year  it may be Chicken Breasts Supreme with wild rice, apple  salad, and asparagus, another time we might have  turkey and all the trimmings or prime rib with Yorkshire  pudding, baby potatoes, broccoli with lemon butter, and, of course, rich, brown gravy made from the roast  drippings.

Chicken Breasts Supreme has been one of the most requested dinner party dishes in my house.  Over the years, it was on the menu in my cooking classes and always won rave reviews. It takes a little time to prepare but the charm of it is that it can be made a day ahead, refrigerated, and then popped in the oven an hour before serving time. As the hostess, I like to stack the plates in front of me at the table and serve each guest a piece of chicken with a little extra sauce spooned beside it.

Chicken Breasts Supreme (for six)

Prepare the chicken

8  boneless, skinless, chicken breast halves

2 eggs, beaten

½ tsp. salt

1 ½  to  2 c. fine, dry breadcrumbs

safflo or other vegetable oil for frying (do not use olive oil)

Using the flat side of a mallet, flatten each chicken breast half evenly, between sheets of handiwrap or waxed paper until about ¼ inch thick. Dip each breast in egg and then dredge in breadcrumbs. Fry the chicken until golden on each side, using medium heat. Drain on paper towels.

mallet chickenschnitzelsauce

Make a sauce

1/4 c. butter

1/4 c. flour

2 ½ c. milk (whole or 2%)

1/2 tsp. salt

1/8 tsp. pepper

1/2 c. dry white wine

In a medium saucepan, make a roux using butter and flour, (melt the butter over med. heat, stir in the flour, and cook, stirring constantly until the flour is bubbly…about 2 min.) Add the milk, salt and pepper, and cook, stirring, until the sauce is thick and bubbling. Add the wine and cook a minute more. (If your sauce seems too thick, add a little more milk.)


1  to 1 1/2 c. grated Swiss cheese (Norwegian jarlsberg also works well)

Arrange the chicken in baking dish, (I use a 13x9x2 inch glass casserole.)  Top evenly with the sauce, spreading some between each piece. Cool, sprinkle with the cheese, and cover with foil.  Chill in the refrigerator a couple of hours or overnight.chickeninpan



Preheat oven to 350 degrees. Bake chicken covered for 40 minutes. Remove the foil and bake another 10 minutes until the cheese is melted and golden brown.

Serve with

Apple Salad made with chopped apples…I like MacIntosh or Gala, big black sultana raisins, coarsely chopped walnuts, fresh lemon juice and mayonnaise…this can be made up to 4 hours ahead and refrigerated  Wild Rice made with equal portions of wild and long grain white rice sautéed in butter with a little chopped onion, chicken broth, and parsley  Asparagus cooked in boiling water until just barely fork tender…remember to trim off the tough bottom couple of inches before cooking. Tomato Boccocini Salad using fresh sliced tomatoes, sliced boccocini…sometimes I use large crumbles of goat cheese instead, a drizzle of olive oil and Italian balsamic vinegar, some chopped fresh basil and freshly ground black pepper, arranged on a flat plate.  Crisp, dry, chilled white wine


Yes, a little fuss the day before the dinner party but you will be able to relax and enjoy it.  You’ll get to spend more time with your guests and serve them a delicious meal…they’ll thank you for it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s