Juicy chicken suprême served with a silky creamy herb sauce made with white wine, fresh herbs, and cream. This elegant French-style main course is perfect for Valentine’s Day, date nights, or refined home dining.
Pat chicken breasts dry and season generously with salt and pepper.
Heat olive oil and butter in a skillet over medium heat.
Place chicken skin-side down and cook for 6–7 minutes until skin is golden and crisp.
Flip and cook for another 5–6 minutes, until cooked through and juices run clear.
Remove chicken from the pan and keep warm.
Lower heat to medium.
Add shallot to the same pan and sauté for 2 minutes until soft.
Add garlic and cook for 30 seconds.
Deglaze with white wine, scraping up the browned bits. Simmer for 4–5 minutes until reduced by half.
Stir in cream and Dijon mustard. Simmer gently for 4–5 minutes until slightly thickened.
Add herbs and season to taste. Finish with lemon juice if desired.
Return chicken to the pan briefly to coat with sauce.
Serve chicken suprême with sauce spooned generously over the top.
Wine
Chardonnay (lightly oaked)
Sauvignon Blanc
White Burgundy
Sides
Creamy mashed potatoes
Buttered green beans
Roasted carrots
Wild rice or potato gratin
Starters
Champagne Cream Soup
Cream of Asparagus Soup
Crab & Avocado Stack
Skin-on chicken adds flavor and crispness
Cook gently to keep chicken juicy
Fresh herbs make a big difference — avoid dried if possible
Lemon juice brightens the cream sauce subtly
Perfect Valentine’s main: comforting, elegant, and crowd-pleasing
2 servings