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Chicken Breasts Supreme

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Ingredients
  Regular all purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Half chicken breasts 12 , skinned
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Half and half/Light cream 1 1⁄2 Cup (24 tbs)
  Cooking sherry 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Lemon juice 1 Tablespoon
  Shredded swiss cheese 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs) (For Garnish)
Directions

Up to 1 week before serving: On waxed paper, combine flour, salt and paprika; use to coat chicken.
In large skillet, in hot butter, lightly brown chicken breasts on both sides.
Add 1/4 cup water and simmer, covered, 30 minutes or until almost tender; arrange chicken in freezer- and ovenproof 13" by 9" by 2" baking dish.
Mix cornstarch with 1/4 cup half-and-half; stir into drippings in skillet.
Cook, stirring, over low heat.
Gradually stir in remaining half-and-half, sherry, lemon peel and lemon juice; cook, stirring, until thickened; pour over chicken.
Freezer-wrap and freeze.
On serving day: Remove from freezer and thaw about 4 hours or until almost defrosted.
About 50 minutes before serving: Preheat oven to 350°F.
Heat, covered, 35 minutes or until sauce is bubbly hot.
Uncover; sprinkle with cheese; bake a minute more to melt cheese.
Garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Freezed
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
300 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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