SUPREME CHICKEN
I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.
Provided by Carole McCully
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
- Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)
Steps:
- Preheat the oven to 350 F.
- Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
- Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
- While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
- Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
- Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
- Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.
CHICKEN SUPREME
This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables.
Provided by Hattie Ellis
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
- Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
- Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
- Turn the chicken over, half-cover the pan and cook for 5-10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.
CHICKEN SUPREME WITH TRUFFLE AND SAGE
Steps:
- For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
- Preheat the oven at 350 degrees F.
- In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
- For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
- Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
- Preheat the oven at 350 degrees F.
- Cut the artichokes in half.
- In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
CHICKEN SUPREME
Traditional Chicken Supreme
Provided by paulc007
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion and garlic together in olive oil until soft and golden and then add the bacon until cooked.
- Add the chicken fry until cooked.
- Add the chicken stock and cream. mix until coated. Heat until fully warmed through.
- Serve with rice.
CHICKEN BREASTS SUPREME
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Provided by angelfadedblue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g
SUPREME CHICKEN
This recipe is not low-fat, as you can see, but it is delicious. The sauce is wonderful over mashed potatoes or rice.
Provided by Sheynath
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Layer dried beef slices over the bottom of a 9x9 baking pan.
- Lay chicken breasts over the beef slices.
- Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
- Bake for 30 minutes.
- Meanwhile, mix the cream of mushroom soup and the sour cream together.
- Blend well.
- Pour the soup mixture over the top of the bacon, and spread to cover entirely.
- (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
- Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
- Cut into serving portions.
Nutrition Facts : Calories 596.4, Fat 45.4, SaturatedFat 21.5, Cholesterol 142.2, Sodium 912.7, Carbohydrate 10.3, Sugar 1.3, Protein 36
CRISPY BAKED CHICKEN SUPREME
A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 baking dish.
- If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
- Place the chicken breasts into the prepared pan.
- Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
- Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
- Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
- Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
- Distribute the butter slices over the top of the crumbs.
- Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN SUPREME
"I received this wonderful recipe from a friend at church," says Candace Black of Durham, North Carolina. A light breading seals in the juices of tender chicken breasts, making them special enough to serve company. Sliced almonds top off the eye-catching entree.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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