"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Supreme Recipe

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This recipe for Chicken Supreme, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie Horn
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
2 and 1/2 to 3 lbs boneless chicken breats, cut into large pcs
4 TB butter
1 can cream of mushroom soup (lofat)
10 oz can mushrooms (I use a bottle of Giorgio's shitake mushrooms...they are fabulous)
1/4 cup white wine
1 tsp paprika
several carrots, peeled and cut into strips. (we love carrots, so I added many more than the original recipe calls for. Adjust for your family as needed)

Directions:
Directions:
Combine, flour, salt, pepper, and paprika in a plastic bag. Shake to mix well. Add damp chicken parts two to three pcs at a time and shake to coat. Melt butter in saute pan. Add chicken and brown well. Transfer to a casserole dish. In a medium sized bowl, mix together drained mushrooms, soup, and wine. Pour over chicken and cover the casserole. Bake in at 350 for about 45 minutes. Add carrot strips, recover, and bake an addtional 15 to twenty minutes or until carrots and chicken are tender. By the way, I usually add a drop or two of either Kitchen Bouquet or Gravy Master to the soup/wine/mushroom mixture. This achieves a more appetizing color, plus I reduced the salt in the recipe by half since I do this)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
great with Basmati rice!

 

 

 

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