Chicken Breast Supreme Food

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CHICKEN BREASTS SUPREME



Chicken Breasts Supreme image

This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.

Provided by angelfadedblue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 pinch paprika, or to taste
3 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup milk
2 tablespoons minced onion
½ cup processed cheese (such as Velveeta®), diced
2 tablespoons Worcestershire sauce
1 (4.5 ounce) can sliced mushrooms, drained and chopped
⅔ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
  • In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
  • Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g

CHICKEN BREAST SUPREME



Chicken Breast Supreme image

I like to make this chicken when I'm having a bad day because I get to beat the tar out of it! :) It's good served with steamed broccoli and sauteed squash.

Provided by mydesigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cup chicken broth
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 tablespoons butter
3 tablespoons green onions, chopped or 3 tablespoons fresh chives
1/2 lemon, juice of, only
3 tablespoons fresh parsley, chopped
2 teaspoons Dijon mustard

Steps:

  • Flatten chicken breasts to 1/4-inch thickness.
  • Sprinkle with salt and pepper.
  • Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
  • Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
  • Add chicken broth and stir until smooth.
  • Remove from heat and stir in remaining butter.
  • To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.

CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)



Chicken Breasts Chasseur (Supremes de Volaille Chasseur) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

4 bone-in chicken breasts with skin (6 ounces each)
Salt and freshly ground pepper
2 teaspoons olive oil
1 medium carrot, chopped
1/2 cup chopped onions
2 cups brown veal stock
2 cups sliced button mushrooms
2 shallots, minced
2 tablespoons cognac
1/2 cup dry white wine
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat the oven to 350 F.
  • Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
  • Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
  • While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
  • Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
  • Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
  • Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

Make and share this Baked Chicken Breasts Supreme recipe from Food.com.

Provided by BrendaM

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups sour cream or 1 1/2 cups mayonnaise
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon sweet Hungarian paprika
1 clove garlic, minced
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry breadcrumbs

Steps:

  • In a large bowl, combine first eight ingredients.
  • Place chicken in mixture and turn to coat.
  • 3 Cover and marinate overnight in the refrigerator.
  • Remove chicken from marinade; coat each piece with crumbs.
  • Arrange on a shallow baking pan.
  • Bake, uncovered, at 350-°F for 45 minutes or until juices run clear.

BAKED CHICKEN BREAST SUPREME



Baked Chicken Breast Supreme image

Marinating the chicken in the sour cream or yogurt, and lemon makes this chicken very tender, and very delicious, this is an outstanding chicken recipe. It is important that only dry breadcrumbs be used for this recipe, otherwise the coating will become soggy. (tip: remove your breadcrumbs a day ahead, and spread them on a cookie sheet overnight to dry). Note: plan ahead, the chicken needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Poultry

Time P1DT40m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup sour cream or 1/2 cup plain yogurt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika
2 -3 cloves fresh minced garlic (or more if desired)
1/2 teaspoon salt (optional)
black pepper
8 boneless skinless chicken breast halves
2 cups fine dry breadcrumbs (make sure to only use DRY breadcrumbs)
1 teaspoon seasoning salt (optional)

Steps:

  • In a very large bowl, combine the first 8 ingredients; mix well.
  • Wash and pat the chicken breasts dry with a paper towel.
  • Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
  • Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
  • Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
  • Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
  • Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
  • Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!

Nutrition Facts : Calories 294.1, Fat 7.5, SaturatedFat 2.7, Cholesterol 83, Sodium 352.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.6, Protein 30

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.

Provided by keen5

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 lbs.)
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry
1 teaspoon tarragon leaf
1 teaspoon Worcestershire sauce
1/4 teaspoon chervil, leaves
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms, drained

Steps:

  • Heat oven to 350 degrees.
  • In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
  • Place chicken in baking dish, turning to coat with butter.
  • Arrange chicken skin side up; bake uncovered 1 hour.
  • Heat soup, cream and 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 to 20 minutes longer or until fork tender.

Nutrition Facts : Calories 306.1, Fat 21.9, SaturatedFat 8.2, Cholesterol 73.8, Sodium 447.7, Carbohydrate 6.1, Fiber 0.3, Sugar 1.1, Protein 17.8

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

Perfect for a busy day, this saucy main dish can be prepared a day ahead and baked before serving. My brothers don't want me to make anything else when they come to dinner! Leftovers are great for sandwiches or sliced with potato salad. -Marjorie Scott, Sardis, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves (4 ounces each)
2 cups fine dry bread crumbs

Steps:

  • In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Nutrition Facts :

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