Chicken SUPREME with Root Veggies!

No, this isn’t some sort of Taco Bell knock-off. Chicken Supreme is another flambe classic that will wow during both cooking and eating! Set within a luscious cream sauce, atop a bed of decadent root veggies, this is a go-to knock-out.

Ingredients (for the Chicken):

• 2 tbsp olive oil (the decent shit), separated
• 4 tbsp butter, separated
• 1 yellow onion, thinly sliced
• 3 slices of bacon, raw and cut into chunks
• 2 cloves garlic
• 4 chicken breasts, boneless but skin on
• 2 tsp AP flour
• 1/2 cup brandy (dry white win does in a pinch)
• 1/2 cup heavy cream
• 1/2 tbsp Dijon mustard
• S&P

Ingredients (for the Veggies):

• 3 carrots, coarsely chopped
• 2 turnips, cut into medium-sized cubes
• 2 russet potatoes, scrubbed and cut into medium-sized cubes
• 1 tbsp ground thyme
• Olive oil (decent shit)
• S&P
• 2-3 sprigs fresh rosemary

Steps:

1. Preheat the oven to 425F
2. Toss the chopped vegetables in a healthy amount of olive oil, the ground thyme, and S&P to taste
3. Line a baking sheet with aluminum foil (shiny side up) and place the rosemary as a bed
4. Add the seasoned vegetables onto the baking sheet in a single layer
5. Cook the vegetables in the oven until tender, about 35-40 minutes
6. Remove the chicken from the fridge, season with S&P, and allow to sit out until it comes to room temperature
7. In a skillet on medium heat, add in the olive oil and 2 tbsp butter and bring to heat (the butter is melted and frothy)
8. Add in the onions and sauté until lightly browned, about 6-8 minutes
9. Toss in the bacon and allow the onion / bacon mixture to cook together for another 5 minutes
10. In the last minute of cooking, add in the garlic
11. Pour the onion mixture into a side bowl and set aside
12. Add the rest of the olive oil and butter back into the pan and heat until the butter is melted
13. Once hot, place each chicken breast in the skillet skin side down and sear until the skin becomes browned, about 5 minutes
14. Flip the chicken and sear on the skinless side for another 4-5 minutes
15. Return the bacon / onion mixture to the skillet with the chicken, along with the 2 tsp AP flour, stirring until the flour coats everything well
16. Add in the brandy / wine and bring it to a boil
17. Gently (and safely!) bring a flame to the skillet (FLAMBE!) and cook until the flames die down (note: If you are uncomfortable performing a flambe, simply add the wine and cook it down until it reduces
18. Use your spatula to scrape up anything sticking to the bottom of the skillet
19. Stir in the heavy cream along with the mustard and S&P to taste, mixing well to ensure all ingredients become well incorporated, and cook for another 4-5 minutes
20. Serve on top of the roasted veggies and enjoy!