Pollo Supreme (Chicken Supreme)

Serves: 8
Total Calories: 865


chicken breast, boneless
seasoned flour
garlic, sliced or diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced tomato
1 cup thinly sliced mushrooms
1/4 cup chopped parsley
3/4 cup white wine
chicken broth or stock
3/4 cup diced pimiento
1/4 cup freshly chopped parsley
salt and ground white pepper, to taste
3 egg yolk
1/2 cup whipped cream
smoked ham, thinly sliced
medium Cheddar cheese, grated
Monterey Jack cheese, grated


Egg wash and coat boneless chicken breasts in seasoned flour. Chukar, pheasant, blue grouse, or quail also work very well in this recipe. Add additional seasoning, if desired. Bake in Dutch oven until done. Sauté diced or sliced garlic in butter until tender. Add finely diced green and red pepper. Continue to sauté until tender. Add diced tomatoes, thinly sliced mushrooms, chopped parsley, and white wine. Simmer 10 minutes. Add enough flour to veggies to form a thick, floury paste. Add chicken broth or stock, very slowly at first to avoid lumps, to gain gravy-like consistency. Add diced pimentos and freshly chopped parsley. Cook sauce until flour is cooked out. Season with salt and ground white pepper.

In separate bowl combine egg yolks and whipping cream. This will help sauce to maintain a pearly white color instead of a grayish tint. Whisk together and very slowly add to white sauce, stirring constantly. Cover cooked breasts with thinly sliced smoked ham. Cover ham with sauce. Cover sauce with combination of grated cheeses. Bake until cheese is melted.

Nutritional Facts:

Serves: 8
Total Calories: 865
Calories from Fat: 55

This Pollo Supreme (Chicken Supreme) recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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