Looks lovely, your dishes always look so appetising Rik. Your love and appreciation of cooking reflects on your plate! Your excellent quality ingredients too is marvellous!
@@BackyardChef ı do indeed enjoy every minute! You’re my favourite cooking channel! I like your professional but easy manner and approach to cooking. God bless, wish you all the best! ☺️👍.
Wow! Love your cooking and love your recipes! Appreciate your use of a variety of meats. With the price of groceries nowadays, I only buy whatever is the least expensive (or marked down near sell by date) - - so your variety gives us a range of possibilities. Thanks ever so much!
Good on you Rik, I do the very same recipe but I put the chicken in the sauce diced and then serve with either rice or put the mix into your FAB pastry to make yummy pies, I call it French Chicken.....thanks !!
Hello, I'd like to try this with diced chicken myself. Could you kindly tell me, do you precook the chicken or do you just add it raw to the sauce and simmer until cooked?
Oh Rik, that looked delicious 😋, I must confess that I’m a bit guilty of over cooking fried chicken, yours was cooked to perfection, so will give this a try!👌 Thanks as always for sharing!👨🍳💕
I had to watch this, I make this exactly the same but just as a Sauce. I often have with Beef Eye Fillet instead of Red Wine Jus. Making this tomorrow for dinner now, YUM!
Recently subscribed & I just love your videos! Your love for cooking& tasting your dishes shine through. This week will try the Shepherds pie & Chicken supreme. Thanks for encouraging me to cook more often. 😊
That looks delish, Rik. I've got some leftover chicken and mushroom pie filling in the freezer. You've sparked me up do a chicken breast. Increase the sauce of my chicken and mushroom leftover and Bob's your uncle. Like you say in all you videos 'It's up to you. Do what you want.' Good advice. Great videos. Keep em coming.
Hi Rik, made & consumed, delicious. First class presence & presentation as usual, how the bbc haven't head hunted you yet is a mystery, keep em coming , loving the cooking redcar steve
Sometimes chicken breasts can be a little tough so we like to tenderize the chicken breasts with a meat mallet prior to cooking. Then we also slice the chicken long ways to make sure it’s cooked through … I know from personal experience that raw chicken is one of the things you don’t want to mess with!!… great video and recipe as always 👍👍
Chicken supreme always reminds me of an old friend sadly no longer here , but she would make this for us after work for dinner , she did use the tinned kind and of cause yours looks far superior but I will have to make it for the memory 😇thank you , Amanda xx
That's way better than the "Chicken Supreme" my mom or the school lunch room made: the sauce was nothing more than a can of cream of mushroom soup. Thanks again Rik!
YES that floats my boat Rik ,well executed as always . two things I cook every week is a sunday roast, and a curry of some sort, what do you do on a weekly basis. tks . Al
Been looking forward to this one as it's one of my partners faves when we eat out. I'm away in Egypt for a couple of weeks but still tuning in 😀 thanks for sharing Rik, will try this when I return to UK.
Thanks so much for this recipe, I'm literally going to have it tomorrow now as I miss the boil in the bag ones you used to get, and I need more protein in my meal plan choices, you are amazing at recipes and cooking .thank you
@@chucky2316 yes me too! Freshens any meal, and it doesn’t have to be fresh either, i buy lime juice that stored in a pouch bag in the supermarket, once opened , keep it in the fridge. He keeps fresh for ages too. Its very handy to have it for anything you fancy. Hope you can find it in you local supermarkets. 👍♥️.
Oh Rik, this looks soooo yummy and how easy!! Simple cooking at its best. Thank you once again for making my mouth water!! Question, would it be a travesty to use chicken thighs instead of the breast? I have a small appetite plus the flavor of thigh is much better...
Hi again Rik, I passed this recipe onto my sis who was making lunch today. And every one loved it, it really is a delicious way of cooking chicken on Sunday other than a roast, I said that me hubby would love this and he did, every one did. So thanks again Rik.😃👍🏼👍🏼👍🏼 Sorry to adding comments Rik I forgot to ask you if you have a recipe more or less the same as this but using either pork chops of pork fillet.😃
This looks soooo Good! I can smell it! YUM! Btw, the 1lb of lamb went up to over $10 that I put in my Amazon shopping cart with the mint sauce. I better go ahead and buy it!😂🤣
I cheat and use condensed cream of mushroom soup. Love the way you turn it to the individual cook to choose the way they want it seasoned. One question is you use a lot of dried thyme. Why that particular herb?
Everything stops for me when you upload a video - you are teaching me so much (mainly to keep calm, not to rush and enjoy it).... my Husband thought I was watching a naughty video because he could hear you moaning and I was moaning and drooling haha He says I watch food p0rn - told him I don't care - I love it! Thanks Chef, another dish to add to my 'want to make list'
Cream curdles for a couple of reasons - if added to too much tomato, lemon juice, or wine. It can also curdle if heated too quickly on high heat. Or even old cream - hope that helps. Best, Rik
@@BackyardChef Ah Thanks explains that! I take it you're from Oldham roundabout's Manchester way originally! Loving the channel I have the same oven! Loving the Channel!
