Baked Chicken Supreme: A Taste of Home

The first time I tasted Chicken Supreme, I was probably eight years old, sitting at my grandmother’s kitchen table. Sunlight streamed through the floral curtains, illuminating the delicate steam rising from my plate. I remember the tender chicken, the creamy sauce clinging to the sliced mushrooms, and the satisfying little zing of lemon. It was comfort food elevated, a dish that felt both special and deeply familiar. It’s a flavor memory I’ve chased for years, and I’m thrilled to share my rediscovered version of this classic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Dietary Type: Balanced

Ingredients

• 3 tablespoons margarine, divided
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup dry white wine or 1/4 cup chicken broth
• 1/4 cup plain low-fat yogurt
• 1 teaspoon grated lemon peel
• 1/8 teaspoon white pepper or 1/8 teaspoon black pepper
• 24 ounces boneless, skinless chicken breast halves (6 pieces, about 4 oz each)
• 1 cup sliced fresh mushrooms
• 2 tablespoons grated Parmesan cheese
• Chopped fresh parsley (to garnish)

Equipment Needed

• Small saucepan
• Shallow baking dish
• Whisk

Instructions

1. Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.

2. In a small saucepan, melt 2 tablespoons of the margarine over low heat. Keep the heat low to prevent the margarine from browning or burning.

3. Add the all-purpose flour to the melted margarine. Cook, stirring constantly with a whisk, until the mixture is smooth. This creates a roux, which will thicken the sauce. Continue stirring for about 2 minutes to cook out the raw flour taste.

4. Gradually add the chicken broth and white wine (or additional chicken broth) to the roux. Whisk continuously to prevent lumps from forming.

5. Cook the mixture, stirring constantly, until it thickens. This should take several minutes. The sauce should coat the back of a spoon.

6. Remove the saucepan from the heat. Stir in the plain low-fat yogurt, grated lemon peel, and white pepper (or black pepper). Make sure the yogurt is fully incorporated for a smooth sauce. Set the sauce aside.

7. Place the boneless, skinless chicken breast halves in a shallow baking dish. Dot the chicken with the remaining 1 tablespoon of margarine, distributing it evenly.

8. Bake the chicken, uncovered, until it is no longer pink inside. This usually takes about 20 minutes, but the exact time will depend on the thickness of the chicken breasts. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

9. Remove the baking dish from the oven and sprinkle the sliced fresh mushrooms over the chicken.

10. Spoon the prepared broth mixture (the sauce) evenly over the chicken and mushrooms. Make sure each piece of chicken is well-coated.

11. Sprinkle the grated Parmesan cheese over the top of the sauced chicken.

12. Return the baking dish to the oven and bake until the sauce is golden brown and bubbly. This typically takes about 30 minutes. Keep an eye on the dish to prevent the cheese from burning.

13. Remove the Baked Chicken Supreme from the oven. Garnish with chopped fresh parsley before serving.

14. Serve and enjoy immediately.

Expert Tips & Tricks

• Pound the chicken breasts: For even cooking, consider pounding the chicken breasts to an even thickness before baking. This ensures they cook at the same rate and prevents some parts from drying out while others are still undercooked. Place the chicken between two sheets of plastic wrap or in a zip-top bag before pounding.

• Lemon Zest Hack: To maximize the lemon flavor, rub the lemon zest with a bit of sugar before adding it to the sauce. This releases the lemon’s oils and intensifies the flavor.

• Sauce Consistency: If your sauce is too thick, add a tablespoon or two of chicken broth until it reaches your desired consistency. If it’s too thin, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer gently until thickened.

• Make-Ahead Prep: You can prepare the sauce a day in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it on the stovetop over low heat, stirring occasionally.

Serving & Storage Suggestions

Baked Chicken Supreme is best served hot, straight from the oven. It pairs beautifully with steamed rice, mashed potatoes, roasted vegetables (like asparagus or broccoli), or a simple green salad.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, you can use the microwave or the oven. For the oven, place the chicken in a baking dish with a little extra chicken broth to prevent it from drying out, and bake at 350°F (175°C) until heated through. Microwaving is faster, but can sometimes make the chicken a bit rubbery.

This dish is not ideal for freezing, as the yogurt-based sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	216.9 kcal	N/A
Calories from Fat	71g	33%
Total Fat	7.9 g	12%
Saturated Fat	1.8 g	9%
Cholesterol	67.8 mg	22%
Sodium	237.6 mg	9%
Total Carbohydrate	4.5 g	1%
Dietary Fiber	0.3 g	1%
Sugars	1.1 g	4%
Protein	28.6 g	57%

Variations & Substitutions

• Gluten-Free: To make this recipe gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour.

• Dairy-Free: Substitute the low-fat yogurt with a plant-based yogurt alternative, such as almond or coconut yogurt. Be sure to choose an unsweetened variety. You can also use nutritional yeast instead of Parmesan cheese or omit it entirely.

• Wine Substitute: If you don’t have white wine on hand, or prefer not to use it, you can substitute it with an equal amount of chicken broth, or a splash of lemon juice mixed with chicken broth.

• Herb Variations: Experiment with different herbs in the sauce. Fresh thyme, rosemary, or dill would all complement the flavors of the chicken and lemon.

• Vegetable Additions: Add other vegetables to the baking dish along with the mushrooms, such as sliced bell peppers, onions, or zucchini.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but be sure to thaw them completely before baking. Pat them dry with paper towels to remove any excess moisture.

Q: How can I tell if the chicken is fully cooked?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F (74°C).

Q: Can I use a different type of cheese instead of Parmesan?
A: Yes, Gruyere, Asiago, or even a sharp cheddar would work well in this recipe.

Q: My sauce is too runny. How can I thicken it?
A: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Whisk the slurry into the sauce and simmer gently until it thickens.

Q: Can I add garlic to this recipe?
A: Absolutely! Mince 1-2 cloves of garlic and sauté it with the margarine before adding the flour.

Final Thoughts

Baked Chicken Supreme is more than just a recipe; it’s a warm hug on a plate, a reminder of simple pleasures and shared meals. I hope this recipe brings as much joy to your table as it has to mine. Don’t hesitate to experiment with different variations and make it your own! I’d love to hear about your experiences and any creative twists you add. Consider pairing this dish with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio for a truly delightful meal. Happy cooking!