Chicken Supreme II

Chicken Supreme II

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"This is easy to make and has a 'dinner out' quality to it."
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servings 317 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 28 Ratings

Most helpful positive review

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. ...

Most helpful critical review

This was not good. Bland bland bland.

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Least positive

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. ...

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.....mainl...

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 fa...

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.

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 adju...

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 an...

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

I didn't think this would taste so good but it was excellent and my husband and toddlers loved it also. I had to make a few substitutions. For the light whipping cream I used equal parts of milk...

This was not good. Bland bland bland.

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