Chicken Supremes with Tapenade and Mushroom Sauce

For easy preparation, French master, Jacques Pépin, suggests stuffing your chicken breasts a few hours in advance and keeping them in the fridge until ready to cook.

  • Total Time:
  • Servings: 4

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  • 3/4 cup chopped pitted mixed olives
  • 8 oil-packed anchovy fillets
  • 2 dried apricots, chopped
  • 1 garlic clove, thinly sliced
  • 1 1/2 tablespoons small capers, rinsed
  • 3 tablespoons extra-virgin olive oil
  • Four 6-ounce skinless, boneless chicken breast halves
  • Kosher salt
  • Pepper
  • 4 tablespoons unsalted butter
  • 1 1/2 cups cremini mushrooms, chopped
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • Chopped parsley and chives, for garnish

How to make this recipe

  1. In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree.

  2. Make a horizontal incision in each piece of chicken to form a pocket. Spoon the tapenade into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.

  3. In a large skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of olive oil. Add the chicken breasts, cover and cook over moderate heat, flipping once, until golden brown, about 6 minutes. Transfer the chicken to a plate and cover with aluminum foil.

  4. In the same skillet, add the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 2 minutes. Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 2 minutes more. Return the chicken to the pan and simmer until warmed through, about 2 minutes. Add the remaining 2 tablespoons of butter to the sauce and season with salt and pepper. Transfer the chicken breasts to 4 plates and spoon the sauce over the top. Garnish with parsley and chives and serve.

Contributed By Photo © Abby Hocking

1075741 recipes/chicken-supremes-tapenade-and-mushroom-sauce 2016-05-12T19:52:01+00:00 Jacques Pépin web-exclusive|4 recipes,chicken-supremes-tapenade-and-mushroom-sauce 1075741

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