Suprême of chicken with a Bloody Mary dressing

Serve up a splendidly colourful dish with Andrew Nutter's flavourful recipe for pan-fried chicken with a tipsy tomato sauce
By Andrew Nutter
Suprême of chicken with a Bloody Mary dressing
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 2 corn-fed chicken breast supremes, each 200g
  • 2 tbsp sun-blushed tomatoes, chopped
  • few basil
  • 1 tbsp olive oil
  • 1 clove garlic, roughly chopped
  • chopped celery

For the Bloody Mary dressing:

  • 200 ml tomato juice
  • 2 tbsp vodka
  • few pinches of celery salt
  • few dashes of Worcestershire sauce
  • few splashes of red wine vinegar
  • 2 tbsp red wine
  • 2 tsp sugar
  • black pepper

To serve:

  • crushed potatoes
  • deep-fried celery leaves


1. Preheat the oven to 180°C/gas 4.

2. Using a small sharp knife, cut a number of small slashes in each chicken supreme. Stud the chicken with the sun-blushed tomatoes and basil leaves, pressing them into the slashes.

3. Heat the olive oil in a heavy-based frying pan. Add in the chicken supremes and fry until golden brown on both sides.

4. Reduce the heat and add in the garlic. Fry gently, stirring often, until the chicken is nearly cooked through.

5. Transfer to an ovenproof dish and bake for 6-8 minutes until cooked through.

6. Meanwhile, make the Bloody Mary dressing. Mix together the tomato juice, vodka, celery salt, Worcestershire, vinegar, red wine and sugar in a jug. Season to taste with salt and freshly ground pepper, mixing well.

7. When ready to serve arrange the crushed potatoes and deep-fried celery leaves on 2 warm serving plates.

8. Place a chicken supreme on top of each portion, drizzle around the Bloody Mary dressing, garnish with chopped celery and serve.

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