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Chicken Supreme II
SUBMITTED BY:
Susan Calderon
"This is easy to make and has a 'dinner out' quality to it."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup light whipping cream
1/2 cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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).
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
Reviewed on Nov. 9, 2005 by
BABIDOLL02
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BABIDOLL02
Nov. 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!
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5 users found this review helpful
Definitely a keeper!!! Taste like something you would order in a restaurant. I'm sure the...
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Reviewed on Jul. 5, 2003 by BWOODALL
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BWOODALL
Jul. 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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5 users found this review helpful
Wow! What a great blend of flavors! To my surprise, this is not your standard cream of...
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Reviewed on May 7, 2005 by
Cathietay
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Cathietay
May 7, 2005
Like others I used fresh mushrooms and garlic, I didn't have any light cream so I just used milk - the sauce was delicious my husband insists this becomes a regular meal.
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4 users found this review helpful
Like others I used fresh mushrooms and garlic, I didn't have any light cream so I just used...
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Reviewed on Oct. 27, 2002 by JMKLAREN
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JMKLAREN
Oct. 27, 2002
My husband and I loved this recipe and passed it on to coworkers (they loved it too!) - There is a lot of sauce with this recipe and it is great served over Vermicelli pasta
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2 users found this review helpful
My husband and I loved this recipe and passed it on to coworkers (they loved it too!) - There...
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Reviewed on Apr. 4, 2007 by Leigh Ann
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Leigh Ann
Apr. 4, 2007
Tasted like a short cut to Chicken Marsala. I used Marsala wine, heavy whipping cream and fresh mushrooms and did not have the tarragon. Other than those substitutions I followed the recipe and it was so simple, quick and delicious.
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1 user found this review helpful
Tasted like a short cut to Chicken Marsala. I used Marsala wine, heavy whipping cream and...
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Reviewed on Mar. 28, 2007 by Micki
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Micki
Mar. 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!
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1 user found this review helpful
Very tasty! My toddlers love it (minus the mushrooms- more for me :)! I use skim milk &...
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Reviewed on Jul. 5, 2004 by Teagan
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Teagan
Jul. 5, 2004
I didn't care for this recipe but my guests enjoyed it. I thought the worchester sauce and sherry was a little much. I added mushrooms and fresh garlic but I expected this recipe to taste better. It was easy to make but I don't think that I'll be making it again.
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1 user found this review helpful
I didn't care for this recipe but my guests enjoyed it. I thought the worchester sauce and...
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Reviewed on Feb. 13, 2004 by FIGHTPILOTSWIFE
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FIGHTPILOTSWIFE
Feb. 13, 2004
Fabulous! We used fresh mushrooms and loved this recipe. A definite keeper!
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1 user found this review helpful
Fabulous! We used fresh mushrooms and loved this recipe. A definite keeper!
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Reviewed on Jun. 18, 2008 by
Sumchelle
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Sumchelle
Jun. 18, 2008
This actually surprised me. Not the prettiest dish I've ever seen, but it's chock full of flavor. My changes: Cream of Chicken 'N' Mushroom soup. (left out the additional 'shrooms). 1/2 cup of Half & Half. In place of sherry, I just splashed in some Mexican Vanilla (about 2 tsp worth). Instead of terragon, I used Penzey's Pasta Sprinkle. And, a bit more cilantro. Easy and delish!
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0 users found this review helpful
This actually surprised me. Not the prettiest dish I've ever seen, but it's chock full of...
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Reviewed on Dec. 23, 2007 by
BIGDADDYWF
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BIGDADDYWF
Dec. 23, 2007
It was worth the try but no one was nuts about it. I won't make it again.
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0 users found this review helpful
It was worth the try but no one was nuts about it. I won't make it again.
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