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. 15 Minute Suppers will go live every Friday. Even if I’m not posting that week, you can make sure you don’t miss a recipe by liking the 15 Minute Suppers Facebook Page.
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
One Year Ago: Chicken Cordon Bleu
Two Years Ago: Alton Brown’s Biscuits
From Jack Daniel's Spirit of Tennessee Cookbook by Lynne Tolley & Pat Mitchamore
- 1 chicken boneless, skinless chicken breast
- 2 tablespoons unsalted butter, divided
- 2 slices country ham
- 1 cup heavy cream
- 1/3 cup apple cider
- 1 tablespoon lemon juice (about 1/2 a lemon)
- Salt and pepper, to taste
- 4 slices buttered Texas toast
- 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; 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 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, 4 to 5 minutes 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.
The sauce will be on the thin side, but if you have time to let it stand, it will thicken a bit more on its own. Otherwise the bread soak up the sauce and it's wonderful!