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CleanFoodCrush Chicken Supreme
You know we eat A LOT of chicken at our house, so I LOVE coming up with new recipe ideas!
This Chicken is truly SUPREME! It’s decadent and feels completely indulgent and satisfying when you’re craving something rich, creamy, and ULTRA FLAVORFUL!
I recommend this recipe for special occasions, preparing for company, OR as an occasional change-up from your usual chicken meal prep! I have a good feeling you’re going to like it a lot!
We eat bacon a few times each month at our house because it’s something we (REALLY REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
🧈 Here’s how to make your own Ghee.
If you do not have wine on hand, you may substitute wine for chicken bone broth or vegetable broth. The wine really adds rich flavor.
All of the alcohol will cook out, so no worries there.
Do not use “cooking wine” as most of those have an astringent taste.
For best results, use a decent to a nicer bottle of wine that one would actually drink because this will produce the very best flavor.
- 1 Tbsp avocado oil or olive oil
- 1 Tbsp clarified butter or ghee
- 4 boneless skinless chicken breasts
- sea salt and freshly ground black pepper to taste
- 4 Tbsps GF flour or Arrowroot powder
- 4 slices nitrate-free bacon, chopped
- 2 shallots, small diced
- 3 fresh garlic cloves, minced
- 1 cup white wine
- 3/4 cup unsweetened almond milk or unsweetened coconut milk
- 1/4 cup homemade mayonnaise
- 2 Tbsps Dijon mustard
- a handful of fresh parsley, minced
Heat a large skillet over medium heat and add in the oil and butter.
Meanwhile, season the chicken with sea salt, pepper, then lightly coat with flour.
Sauté your chicken until golden brown and cooked through, around 4-6 minutes on each side depending on the thickness of your breasts.
Set cooked chicken aside on a plate.
In that same preheated skillet add in the bacon and cook until it begins to crisp up nicely.
Once the bacon is almost done, add in the shallots and garlic into the skillet and sauté for 3 minutes.
Add in the wine to deglaze the pan, stirring all the tasty bits off the bottom and incorporating them into the wine. Simmer over medium heat for a few minutes until reduced by half.
Whisk in the milk, mayonnaise, and Dijon mustard, incorporating really well, then return your cooked chicken back to the skillet. Spoon sauce over chicken.
Cook the chicken for a couple of minutes more, just until hot and bubbly.
Garnish with parsley and serve while hot.