Chicken Supreme II Recipe - Allrecipes.com
Chicken Supreme II Recipe

Chicken Supreme II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Nov 19, 2009

This was not good. Bland bland bland.

 

28 Ratings

Nov 09, 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!

 
Jul 05, 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.

 
May 07, 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.

 
Feb 16, 2010

This was unbelievably good! Served it with steamed brown rice and green beans. Use butter, NOT margarine, in the first step, and use all the ingredients when you try it the first time, then adjust it if you must. This goes in my permanent file!

 
Apr 04, 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.

 
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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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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