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Chicken Supreme II

Chicken Supreme II

Susan Calderon

Susan Calderon

This is easy to make and has a 'dinner out' quality to it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
  3. In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.
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Reviews

Micki
13

Micki

3/28/2007

Very tasty! My toddlers love it (minus the mushrooms- more for me :)! I use skim milk & chicken broth in place of cream and sherry. I also cut chicken into strips and cook on stovetop over med. heat in pan coated with cooking spray (to cut out oil and butter) for first half of cooking time, then bake with sauce for second half. Turns out moist and soft without the added fat! Fresh mushrooms and garlic make a difference!

BABIDOLL02
13

BABIDOLL02

11/9/2005

Definitely a keeper!!! Taste like something you would order in a restaurant. I'm sure the recipe is GREAT as is, but to be fair to the other readers I would like to post my variations.....mainly due to my preferences and ingredients I had in stock. The Cream of Chicken I used was Cream of Chicken WITH herbs...used lowfat milk instead of whipping cream....did use sherry, but you can also use chicken broth instead....used parsley flakes instead of cilantro....and I used FRESH mushrooms instead of canned. The whole dish was so tasty. The sauce did get a little thin after it cooked in the oven. Would be great to serve with rice or noodles, but next time I think I will just thicken it up a bit with some cornstarch. The chicken was soooooo tender. LOVE THIS DISH!! THANKS FOR SHARING!

BWOODALL
11

BWOODALL

7/5/2003

Wow! What a great blend of flavors! To my surprise, this is not your standard cream of chicken over chicken recipe. We loved this recipe at our house and plan to make it one of our regular favorites.

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