Posh Chicken Breasts Supreme Recipes

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.

POSH CHICKEN BREASTS SUPREME

Steps:

• In a bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and garlic and stir well.
• Dip each uncooked chicken breast into the mixture and place in a 9x13" casserole dish. Divide and spoon any leftover mixture on top of the breasts. Cover with plastic wrap and refrigerate overnight.
• The next day, remove from the fridge and sprinkle a tablespoon of breadcrumbs on each breast. (More breadcrumbs can be used, if you want.).
• In a small saucepan, melt the butter. Remove from heat and add the sherry. Use half of the sauce to drizzle over each breast. Reserve the remaining half of the sauce for use later.
• Bake uncovered at 350 for 45-60 minutes.
• Remove from the oven and spoon over the remaining butter/sherry sauce and cook for another 15 minutes.
• Let stand for 5 minutes before serving. Add a small sprig of fresh parsley to each breast.

BAKED CHICKEN BREASTS SUPREME

Steps:

• Heat oven to 350 degrees.
• In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
• Place chicken in baking dish, turning to coat with butter.
• Arrange chicken skin side up; bake uncovered 1 hour.
• Heat soup, cream and Sherry, stirring occasionally.
• Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
• Remove chicken from oven; drain fat from dish.
• Pour soup mixture over chicken.
• Cover tightly; cook 15 to 20 minutes longer or until fork tender.

CHICKEN BREAST SUPREME

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a baking dish, 13x9 is fine.
• Place 2 slices of baon on each breast, bake for 30 minutes.
• Mix the cream of mushroom soup with the sour cream and pour over the chicken.
• Bake for an additional 10-15 minutes or until chicken juices run clear.
• Serve with cooked egg noodles (preferably the wide ones).

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 BREAST SUPREME

Steps:

• Flatten chicken breasts to 1/4-inch thickness.
• Sprinkle with salt and pepper.
• Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
• Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
• Add chicken broth and stir until smooth.
• Remove from heat and stir in remaining butter.
• To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.

BAKED CHICKEN BREASTS SUPREME

Steps:

• In a large bowl, combine first eight ingredients.
• Place chicken in mixture and turn to coat.
• 3 Cover and marinate overnight in the refrigerator.
• Remove chicken from marinade; coat each piece with crumbs.
• Arrange on a shallow baking pan.
• Bake, uncovered, at 350-°F for 45 minutes or until juices run clear.

BAKED CHICKEN BREAST SUPREME

Steps:

• In a very large bowl, combine the first 8 ingredients; mix well.
• Wash and pat the chicken breasts dry with a paper towel.
• Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
• Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
• Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
• Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
• Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
• Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!