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Perfect Bistro-Style Chicken Suprême Recipe with Creamy Morel Mushroom Sauce

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A rich and elegant French bistro-style chicken suprême served with a luscious morel mushroom cream sauce, perfect for special occasions or a comforting weeknight dinner.

Ingredients

Scale
  • 2 boneless, skin-on chicken breasts (about 6–8 oz / 170–225 g each)
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter (softened)
  • 1 tablespoon olive oil (for searing)
  • 1 ounce dried morel mushrooms (about 30 g) or 4 oz fresh morels (120 g) when in season
  • 1 cup warm water (for soaking dried mushrooms)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1/2 cup dry white wine (120 ml) – Sauvignon Blanc or Chardonnay recommended
  • 1 cup heavy cream (240 ml) – full-fat
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • Optional garnish: Fresh parsley, chopped

Instructions

  1. If using dried morels, soak them in 1 cup of warm water for 30 minutes until softened. Drain through a fine sieve, reserving the soaking liquid. Rinse gently to remove grit and chop roughly if large. If using fresh morels, clean with a damp cloth and slice.
  2. Pat chicken breasts dry with paper towels. Remove bone if needed to create suprême cut. Season both sides generously with salt and pepper.
  3. Heat 1 tablespoon olive oil and 2 tablespoons butter in a heavy skillet over medium-high heat until butter foams. Add chicken skin side down and cook without moving for 6-7 minutes until golden and crisp. Flip and cook 5-6 minutes more until internal temperature reaches 165°F (74°C). Remove chicken and tent with foil to rest.
  4. In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced shallot. Sauté until translucent, about 2 minutes. Add chopped morels and cook 3-4 minutes, stirring occasionally.
  5. Pour in white wine and reserved mushroom soaking liquid (if using dried morels), scraping browned bits from pan. Simmer until liquid reduces by half, about 4-5 minutes.
  6. Add heavy cream and thyme leaves. Stir and simmer gently for 5-7 minutes until sauce thickens to silky consistency. Season with salt and pepper to taste.
  7. Return chicken to pan briefly to warm through, spoon sauce over top. Garnish with fresh parsley if desired and serve immediately.

Notes

Do not rush searing to achieve a perfect golden crust. Rest chicken after cooking to keep it juicy. If sauce thickens too much, loosen with a splash of cream or stock. For dairy-free version, substitute butter with olive oil and heavy cream with coconut cream. Soak dried morels thoroughly to remove grit.

Nutrition

Keywords: chicken suprême, morel mushroom sauce, French recipe, creamy mushroom sauce, bistro chicken, elegant chicken dish, easy chicken recipe

Find it online: https://dahliadishes.com/perfect-bistro-style-chicken-supr-e-me-recipe-with-creamy-morel-mushroom-sauce/