Bisto Professional
Chicken Supreme with Butterbean & Vegetable Broth
Pan-seared chicken supreme served with a creamy butterbean and vegetable broth finished with lemon and parsley.
Serves 10
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Ingredients
10 chicken supremes
1 large tin butterbeans (including liquid)
5 carrots, quartered and sliced
5 white onions, sliced
6 garlic cloves, sliced
Zest and juice of 2 lemons
100g Bisto Professional Chicken Bouillon Paste
200ml double cream
½ bunch parsley, chopped
Salt
Pepper
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
Method
Step One
Season chicken supremes with salt. Pan-sear skin-side down until golden.
Step Two
Transfer to oven at 180°C and cook until core temperature reaches 75°C.
Step Three
For the broth, sweat carrots, onions and garlic in oil until softened.
Step Four
Add butterbeans with liquid, Bisto Chicken Bouillon Paste and cream. Simmer until slightly reduced and vegetables are soft.
Step Five
Remove from heat and add lemon juice, zest and parsley.
Step Six
Season to taste and serve broth with sliced chicken supreme.
Tip
Add lemon at the end to keep the broth fresh and vibrant.