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Baked Chicken Breasts Supreme With Herb Sauce

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  Butter/Margarine 2 Tablespoon
  Salad oil 2 Tablespoon
  Chicken breast halves 6 Large
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Light cream 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Apple juice 1⁄2 Cup (8 tbs)
  Tarragon leaves 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chervil 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Canned sliced mushrooms 6 Ounce, drained (1 Can)

Heat oven to 350°.
In oven, heat butter and oil in baking dish, 13 1/2 x 9 x 2 inches, until butter is melted.
Place chicken in baking dish, turning to coat with butter. Arrange skin side up; bake uncovered 1 hour.
Heat soup, cream and wine, 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.

Recipe Summary

Main Dish
Cook Time: 
90 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2149 Calories from Fat 941

% Daily Value*

Total Fat 107 g163.9%

Saturated Fat 44.5 g222.3%

Trans Fat 0.7 g

Cholesterol 720.2 mg240.1%

Sodium 2521.4 mg105.1%

Total Carbohydrates 66 g22%

Dietary Fiber 1.8 g7.3%

Sugars 13.2 g

Protein 211 g421.5%

Vitamin A 74.4% Vitamin C 25.3%

Calcium 29.9% Iron 52.9%

*Based on a 2000 Calorie diet

Baked Chicken Breasts Supreme With Herb Sauce Recipe