Chicken Supreme Recipes For Dinner

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

CHICKEN SUPREME

Steps:

• Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

SUPREME CHICKEN

Steps:

• 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.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• 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
• Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

CHICKEN SUPREME

Steps:

• Cut lemon and rub the chicken.
• Sprinkle with salt and pepper.
• Coat with flour.
• Brown chicken in butter in dutch oven.
• Mix together cream, sherry, and cheese.
• Pour over chicken.
• Cover and simmer, turning occ.
• till tender.
• (about 20 min).

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

CHICKEN SUPREME

Steps:

• In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

CHICKEN SUPREME

Steps:

• Heat oven to 350 degrees F.
• Saute chicken in butter until lightly browned.
• Place chicken in greased 8x8 baking dish.
• In skillet, saute mushrooms until lightly browned; add sour cream and soup.
• Cook and stir for 1 minute, scraping bits from bottom of pan.
• Add garlic salt and paprika.
• Pour mixture over chicken.
• Bake for 30-35 minutes, until juices run clear.
• Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

EASY BUT ELEGANT CHICKEN SUPREME

Steps:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

CHICKEN SUPREME WITH GRAVY

Steps:

• Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.

SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. , In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

BAKED CHICKEN SUPREME

Steps:

• Cut Monterey Jack cheese into eight 2-1/2x1x3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours., Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons., Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving.

MAKEOVER SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. , In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° until a thermometer reads 170°, 30-40 minutes.

CHICKEN SUPREME II

Steps:

• 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.

CHICKEN SUPREME

Steps:

• Fry the onion and garlic together in olive oil until soft and golden and then add the bacon until cooked.
• Add the chicken fry until cooked.
• Add the chicken stock and cream. mix until coated. Heat until fully warmed through.
• Serve with rice.

QUICK AND EASY CHICKEN SUPREME

Steps:

• In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
• Preheat oven to 350 degrees. Lightly grease a 2 quart casserole dish.
• In a medium bowl, blend the melted butter, 1 1/3 cup water, and dry stuffing mix.
• Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture.
• In a small bowl, mix 1/4 c water and cream of celery soup, and pour into the dish.
• Top with Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

CHICKEN SUPREME IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED CHICKEN BREASTS SUPREME

Steps:

• Remove skin from chicken breasts and wipe well with damp paper towels.
• In a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
• Add chicken to sour cream mixture, coating each piece well.
• Refrigerate, covered, overnight.
• Remove chicken from sour cream mixture and coat evenly with bread crumbs.
• Arrange in single layer in large, shallow baking pan.
• Melt butter and shortening and spoon half over chicken.
• Bake at 350*, uncovered for 45 minutes.
• Spoon rest of butter mixture over chicken.
• Bake 10-15 minutes longer, or until chicken is tender and nicely browned.

CHICKEN SUPREME

Steps:

• Heat some oil in a pan and cook the chicken.
• Once the chicken has cooked, add the chopped onion and mushrooms.
• Pour in the condensed mushroom soup.Fill the tin half way with milk and stir into the curry.
• Start to boil the water in a pan and cook the rice until soft.