Chicken Supreme En Vermouth - Adoptee
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
-
CHICKEN
- 3 large boneless skinless chicken breasts (about 8 oz each)
- 2 cups sour cream
- 1 (6 ounce) packet Pepperidge Farm Herb Stuffing
- 1⁄4 lb butter, melted
- 1⁄4 cup vermouth, dry
- 8 ounces fresh mushrooms, sliced (any variety)
-
SAUCE
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup light cream
- 2 tablespoons vermouth
directions
-
CHICKEN:
- Heat oven to 350ºF.
- Grease a 9X13 baking pan.
- Cut each breast in half through the thickness(should look like a cutlet) and dip in sour cream.
- Cover with bread crumbs, roll up and place in greased baking pan.
- Sprinkle with sliced mushrooms. (SEE NOTE!).
- Drizzle with melted butter and vermouth.
- Bake for 40-45 minutes.
-
SAUCE:
- Serve with a sauce made of Cream of Mushroom (or cream of chicken or both)soup diluted with light cream and vermouth. Heated to bubbling.
-
NOTE:
- You could saute the mushroom slices in butter and add to the sauce instead of the chicekn.
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<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>