What's the Supelative of Supreme?
My mom always referred to the dish as Chicken Dijon Supreme, never forgetting the supreme. I'm not sure what made it better than the "regular" version, but it was always a favorite at our house. To my mom, French cooking was really moving beyond the pale from the food she grew up eating. My grandmother, a native of Scotland, specialized in boiled, baked, and bland.
The key to this dish is ample sauce. The mustard cream sauce is velvety and a bit of white wine cuts the heavy thickness of the dish.
In our house, any egg-battered, pan friend pounded chicken is a hit. I modified and "fancied" up this traditional dish to add a bit more savory salt in the bacon and green texture in the spinach greens. It's both colorful and delicious.
Cinnamon Twist Buns
Serves 8 // Prep Time: :30 // Total Cook Time: :45
+ ½ cup warm milk
+ packet dry active yeast
+ 1/4 cup warm water
+ tsp. sugar
+ 3 tbsp. melted butter
+ 1 egg
+ 2 cups all-purpose flour
+ ½ tsp. salt
+ pizza knife / dough cutter / sharp knife
+ measuring cup / small mixing bowl
- In sauté pan, fry bacon to crispy. Reserve bacon grease. Chop bacon coarsely and set aside.
- In bacon grease reserves, fry garlic and onion on low until softened, about 10 minutes. Set aside.
- Melt 3 tbsp. butter in pan. Spread mushrooms so that each touches the pan. Sauté to golden brown on edges, about 10 minutes. Set aside.
- While mushrooms sauté, place eggs in bowl large enough to dip chicken. Blend egg.
- Place ample amount of breadcrumbs in second bowl large and shallow enough to dip chicken. (I like to create a 1" “base” then spoon additional breadcrumbs over to fully coat as I go.)
- With 5 tbsp. butter melted and bubbling in pan, dip chicken in egg then coat thoroughly with breadcrumbs, pressing into folds. Lay chicken gently into pan. Be sure chicken sizzles when touching pan or wait until butter continues to heat. Be sure each cutlet of chicken rests atop a small puddle of butter or spread the butter well so that it coats the underside of every piece of chicken.
- Fry chicken until golden on each side, about 5-7 minutes. Set aside and cover to keep warm.
- NOTE : You may have to clean the pan between batches so that burnt breadcrumbs don’t build up on the chicken. Usually, I'm able to cook all of the chicken in three batches and I clean the pan between the second and third batch.
- Place mushrooms, onions, garlic, and bacon, and spinach back in pan.
- Add 4 tbsp. butter and wine. Mix on medium heat until butter melts and spinach softens, about a minute.
- In a measuring cup or separate bowl, blend mustard and cream well. Pour into pan.
- Heat sauce on medium but do NOT let it boil as this will cause the cream to break.
- Plate chicken and pour sauce over to serve OR place chicken in pan and cover with sauce before serving the dish.
1. In a small bowl, mix the warm milk and dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large bowl, combine sugar, melted butter, and one egg. Add the yeast-milk mixture and mix well.
3. Gradually add the flour and salt, kneading the dough until it’s smooth and not sticky.
4. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour until it doubles in size.
5. Once the dough has risen, roll it out into a rectangle on a lightly floured surface.
6. In a bowl, mix softened butter, brown sugar, and cinnamon into a creamy mixture. Generously spread this mixture over the dough.
7. Fold the dough by bringing one side to the middle and then the other side over it, creating a long rectangle.
8. Cut the dough into even strips.
9. Cut each strip in half again, shape them into spirals and knot them.
10. Place the dough pieces on a baking sheet and let them rest for another 30 minutes.
11. Mix 1 egg yolk with a tablespoon of milk or cream and brush it on top.
12. Preheat the oven to 175°C and bake the Cinnamon Buns for about 20-25 minutes until they are golden brown.
13. Let the Cinnamon Buns cool after baking. If desired, sprinkle them with powdered sugar.