Pheasant Breast Supreme | Midwest Living

Pheasant Breast Supreme

Pheasant Breast Supreme

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  • Makes: 4 servings
  • Start to Finish 55 mins

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  • 4 medium skinless, boneless pheasant or chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup finely chopped shallots
  • 1/4 cup finely chopped celery
  • 1/4 cup cream sherry or chicken broth
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1/2 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup dairy sour cream
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 6 cups torn fresh spinach
  • 1/4 cup toasted sliced almonds


  1. Place a pheasant or chicken breast, boned side up, between 2 pieces of plastic wrap. Working from the center to edges, very gently pound with the flat side of a meat mallet till 18 inch thick. Remove plastic wrap. Repeat with remaining pheasant or chicken.
  2. In a shallow dish, stir together flour, salt and pepper. Lightly coat pheasant or chicken on both sides with flour mixture; shake off excess.
  3. In a large skillet, melt 2 tablespoons of the butter. Cook pheasant or chicken, half at a time, over medium heat for 3 to 4 minutes till no longer pink, turning occasionally. Remove from skillet and keep warm.
  4. In the same skillet, add the remaining 1 tablespoon butter. Cook mushrooms, shallots and celery in hot butter for 5 to 6 minutes or till tender, stirring often. Carefully add the cream sherry or chicken broth, lemon peel and juice. Using a wooden spoon, stir and scrape up browned bits in skillet.
  5. Add the 12 cup chicken broth. Bring to boiling; reduce heat. Cook, uncovered, over medium-high heat for 6 to 8 minutes or till most of the liquid has evaporated (measures about 2 tablespoons), stirring often. Whisk in the whipping cream and sour cream. Cook, whisking constantly, over medium heat for 5 minutes or till mixture thickens and is reduced to about 1 cup. Return pheasant or chicken pieces to skillet; heat through.
  6. In a 12-inch skillet melt the 2 tablespoons butter. Add garlic. Cook garlic for 1 minute. Add the spinach. Using two spoons or tongs, toss 30 seconds or till spinach is coated and just wilted.
  7. To serve, evenly divide spinach among 4 warmed dinner plates. Place a pheasant or chicken piece on each bed of spinach; pour sauce over it. Sprinkle with almonds.

Nutrition Facts

(Pheasant Breast Supreme)

Servings Per Recipe 4, Fat, total (g) 48, pro. (g) 35, carb. (g) 15, cal. (kcal) 639, fiber (g) 6, chol. (mg) 194, sodium (mg) 455

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