Chicken supreme with mushrooms is a traditional dish that has gained popularity in various Latin American countries, especially in Argentina and Uruguay. Its origin dates back to European recipes adapted with local products, where the chicken breast is stuffed or accompanied by a creamy mixture of mushrooms and other ingredients. In Mexico and other countries, similar dishes may be called "chicken in mushroom sauce" or "chicken with mushrooms," although the exact preparation varies. This recipe stands out for its delicate flavor and the perfect combination between the juiciness of the chicken and the velvety texture of the mushroom sauce. Furthermore, its cooking method in aluminum foil helps preserve all the juices and aromas, making every bite special.
How to Prepare Chicken Supreme with Mushrooms
To prepare this delicious recipe, you will need the following ingredients: butter, onions, mushrooms, salt and pepper, dry white wine, tomato puree, chicken broth, and boneless chicken breasts.
Melt 15g of the butter in a skillet.
Add the onions and sauté until soft.
Add the mushrooms, salt, and pepper to taste and cook until soft.
Add the wine, tomato puree, and broth and continue cooking, stirring, until the liquid is well reduced.
Refrigerate.
Pound the chicken breasts to an even thickness and place each one on a sheet of aluminum foil.
Divide the mushroom mixture among them and place pieces of the remaining butter on top.
Fold the aluminum foil over and seal the edges.
To freeze, place the packages on a baking tray and freeze, then store them in a plastic bag.
Seal, label, and return to the freezer.
To serve, place the aluminum foil packages on a baking tray.
Cook from frozen in a preheated oven at 220°C for approximately 1 hour.
Remove the aluminum foil and sprinkle with parsley before serving for a fresh and aromatic touch.
