Chicken Breast Supreme is a simple 15 minute dinner, and one of the best meals I’ve ever had!! It’s totally something my grandma would make!
I can’t even begin to tell you how insanely delicious this dinner is. Not only does Chicken Breasts Supreme take 15 minutes from start to finish, but it’s made up of simple Southern flavors that are sure to satisfy. Oh, and this is the best cream sauce I’ve ever tasted in my entire life. Seriously. I was eating spoonfuls of it out of the pan after dinner. Don’t judge.
I was nervous and excited when Wendy from Around My Family Table came out with the 15 Minute Suppers group. How was I going to make a meal in 15 minutes?!? Then I started thinking about using leftovers, finding proteins that cook quickly, and even doing meatless meals. I think this is going to be a really fun ride.
I have to have a mini blogger geek out moment – and give away a little trade secret. The rustic wood background in these photos is a vinyl background I got from Swanky Backdrops. It rocks! I’ve always wanted a killer rustic wood tabletop to shoot on, and now I have one I can roll up and put away when I’m not using it. I bought two this round and have plans to get a couple more for variety. So so happy I found this shop! Okay, I’m done being a nerd…for now.
See all the other 15 Minute Suppers being shared today, by clicking the links below.
Quick One-Pot Spaghetti Dinner from Better in Bulk
Quick & Easy Spaghetti with Meat Sauce from Around My Family Table
Pan Fried Tilapia Recipe with Basil and Feta from Suburbia Unwrapped
Veggie Omelet from Just 2 Sisters
Low Carb Spicy Steak & Cheese from How To This & That
- 1 boneless, skinless chicken breast
- 2 tablespoons unsalted butter, divided
- 2 slices country ham
- 1 cup heavy cream
- ⅓ cup apple cider (not the fizzy kind)
- 1 tablespoon lemon juice (about ½ a lemon)
- Salt and pepper, to taste
- 4 slices Texas toast style bread, toasted and buttered
- Butterfly the chicken breast, and then finish cutting through so you have two thin chicken breast pieces. Cut each breast piece in half width-wise (so you have 4 short, thin pieces); set aside. Cut each ham slice width-wise as well; set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add chicken to skillet. Cook 3 to 4 minutes on each side until cooked through. Before turning chicken, add ham slices to skillet. Turn ham slices after 2 minutes.
- Add cream to skillet. Simmer with chicken and ham for 1 minute. Remove chicken and ham to a plate - keep warm in oven. Reduce cream by about half, stirring often, about 4 to 5 minutes.
- Add cider to cream, whisk to combine. Simmer for 1 minute. Whisk in remaining butter and lemon juice. Season with salt and pepper.
- Cut each piece of toast into 2 triangles. Layer 4 triangles per plate. Top with 2 pieces of ham and 2 pieces of chicken, alternating the meats. Ladle sauce over meats. Serve warm.