Baked Chicken Breasts Supreme With Herb Sauce
|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|
|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.