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Baked Chicken Breasts Supreme With Herb Sauce

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
90 Minutes

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