Cooking instructions
- Preheat the oven to 180°C.
- Pat the chicken supremes dry with paper towels.
- Season with salt, pepper, and your choice of herbs.
- Heat a little oil in a pan and sear the chicken, skin-side down, until golden.
- Transfer the chicken to a baking dish, skin-side up.
- Add chicken broth or white wine to the dish for moisture.
- Cover with foil and bake for 20-25 minutes.
- In a saucepan, combine cream, Dijon mustard, and garlic. Simmer until thickened.
- Remove the foil and bake for an additional 10 minutes.
- Ensure the internal temperature reaches 75°C.
- Serve with the prepared sauce drizzled over the chicken.
