Baked Chicken Breasts Supreme |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons salad oil |
6 large chicken breast halves (2 1/2 to 3 lbs.) |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup light cream (20%) |
1/2 cup dry sherry |
1 teaspoon tarragon leaf |
1 teaspoon worcestershire sauce |
1/4 teaspoon chervil, leaves |
1/4 teaspoon garlic powder |
1 (6 ounce) can sliced mushrooms, drained |
Directions:
1. Heat oven to 350 degrees.
2. In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
3. Place chicken in baking dish, turning to coat with butter.
4. Arrange chicken skin side up; bake uncovered 1 hour.
5. Heat soup, cream and Sherry, stirring occasionally.
6. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
7. Remove chicken from oven; drain fat from dish.
8. Pour soup mixture over chicken.
9. Cover tightly; cook 15 to 20 minutes longer or until fork tender.
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