This is a surprisingly simple dish that pairs well with vegetables or potatoes. As a self-proclaimed carb monster you can likely guess what side I chose! I’m including *at no extra cost to you* the jalapeño mashers recipe I scored from H-E-B because these were really delicious and we’ll be making the mashers again soon. Details below!
For maximum enjoyment speed up the Mr. Bean video below to 8X original speed and let’s get on with the eating of the chicken!
❤ Dining for two? We reduced the portions below to ⅓ and we were fully sa-tis-fied!
❤ Falfurrias butter? Yup! My Grandmother “Nanny” (Betty’s Mom) insisted on it. Don’t disappoint my Nanny!
6 | small boneless chicken breasts
½ stick | falfurrias brand unsalted butter
to taste | kosher salt and fresh cracked pepper
6 | eggs, whites and yolks separated
¼ cup | parmesan cheese, grated
1 cup | fresh mushrooms, sliced
ii. what to do
1. Flatten the chicken breasts with a cleaver. Joe placed the breasts in cling film and pounded away. Remove the breasts from the film and season them with salt and pepper.
2. In a medium-sized pan over medium-high heat add ½ the butter then the chicken and sauté the breasts five minutes on each side. Set the chicken aside on a plate or platter.
3. In the same pan, sauté the fresh mushrooms with the remaining ¼ stick butter. Season with more salt and pepper to taste then set aside.
4. In a medium-sized bowl, beat the egg whites by hand until stiff, but not dry. In a separate bowl beat the egg yolks until thick and lemon-colored. Add the parmesan cheese to the egg yolks. Then gently fold in the egg whites.
5. Place the sautéed chicken breasts in a warmed casserole dish. Cover the breasts with the sautéed mushroom mixture and pour the egg mixture on top.
6. Place your chicken supreme in a 450°F degree oven for 10 minutes until puffed and slightly brown.
Yields 2-3 servings, depending on the size of your chicken breasts!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
While this is not one of my Mom “Betty’s” recipes I think she would love it as much as I did. The cheesy jalapeño ‘kick’ pairs well with chicken supreme. So here goes:
4 | large potatoes (we used russets)
½ stick | butter
1 cup | heavy cream
½ teaspoon | salt (to taste)
½ cup | robert’s reserve jalapeño pepper dip
handful | cheese (optional)
handful | fresh jalapeño, diced
Peel the potatoes and cut them into chunks. Boil the potatoes in chicken stock or water until “fork tender.”
Mash the potatoes to desired consistency and add the butter and cream. Whip the potatoes with a mixer or spatula (we used a mixer). Add Roberts Reserve Jalapeño Dip and stir.
Transfer to a baking dish, top with grated cheese and bake at 375°F for about 10 minutes. Garnish with finely diced fresh jalapeño! Enjoy!