Baked Chicken Breasts Supreme
"This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook."
photo by stitchnquilt
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
6
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
- Heat oven to 350 degrees.
- In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
- Place chicken in baking dish, turning to coat with butter.
- Arrange chicken skin side up; bake uncovered 1 hour.
- Heat soup, cream and Sherry, stirring occasionally.
- Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
- Remove chicken from oven; drain fat from dish.
- Pour soup mixture over chicken.
- Cover tightly; cook 15 to 20 minutes longer or until fork tender.
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Reviews
-
This was delicious, I made almost exactly as written but I had chicken tenders instead of chicken breasts. As I was a little pressed for time, I browned the chicken tenders in the butter and oil placed in a baking dish sauted the mushrooms with some shallots in the leftover butter in the pan dumped in the soup, sherry and had to sub sour cream for cream and cut back on the herbs a little (picky eaters)let it all heat up and dumped that over the chicken. Covered and baked for about 35-40 min. at 350. It turned out moist and delicious. Served with buttered noodles and mashed potatoes and salad. Thank you for an easy and great recipe that everyone ate. -
Other than using half & half instead of light cream I made this recipe as written. It was easy to put together and had a lot of flavor. It was a big hit with every one in this household. I will definitely make this again. Thanks for sharing. -
I've been making this chicken for over 40 years, it has always been a hit with my family and friends!
Tweaks
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This was delicious, I made almost exactly as written but I had chicken tenders instead of chicken breasts. As I was a little pressed for time, I browned the chicken tenders in the butter and oil placed in a baking dish sauted the mushrooms with some shallots in the leftover butter in the pan dumped in the soup, sherry and had to sub sour cream for cream and cut back on the herbs a little (picky eaters)let it all heat up and dumped that over the chicken. Covered and baked for about 35-40 min. at 350. It turned out moist and delicious. Served with buttered noodles and mashed potatoes and salad. Thank you for an easy and great recipe that everyone ate.
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
