Baked Chicken Breasts Supreme 2 t butter 2 t salad oil 2 large chicken breast halves 1/2 - 10 3/4-oz can cream of chicken soup (undiluted) 3 T light cream or dairy sour cream plus 2 tablespoons milk 3 T dry sherry or white wine -- divided 1/3 t tarragon leaves 1/3 t worcestershire sauce 1/6 t chervil leaves 1/6 t garlic powder 1 3 oz can sliced mushrooms
Heat oven to 350°F. In oven, heat butter and oil in 9 x 9 x 2" baking dish, until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange skin side up: bake, uncovered, 1 hour. In saucepan, heat soup, cream and remaining wine or sherry, 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 15-20 minutes longer or until fork-tender. Serves 2 NOTES : This recipe can be made faster in an electric skillet. Brown chicken at 325°F, pour off fat; add 1/4 C Wine or sherry and simmer, covered, at 225°F for 30 minutes. Add soup mixture and heat till warm, about 10 minutes. Recipe By: Secrets from the Galley Copyright:"Recipe Collection © 1986, Quail Ridge Press, Inc." _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
