Supreme Chicken

Supreme Chicken

32 Reviews 3 Pics
Carole McCully
Recipe by  Carole McCully

“I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
  4. Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

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Reviews (32)

Rate This Recipe
P5KAJ5
13

P5KAJ5

This chicken was so tender and juicy. My Kids and husband ate it ALL! I even forgot to put the cheese on top and they devoured it! This has just become a staple in my home.

BETHS387
10

BETHS387

This recipe is fantastic but very fattening! I substituted 1% milk for the half and half and used a no fat cheese and cut the butter by a tsp.and increased the flour a little bit for thickening It was still Fantastic!!!!

Nandabear
9

Nandabear

Great recipe. I agree that it is rich. I seasoned the chicken with salt, garlic powder and black pepper. Used a little more flour and per other's recommendations I doubled the sauce.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 37.6 g
  • 75%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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