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Chicken Breasts Supreme Recipe

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

Contributor:  
Contributor:  
Mommy

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
1 small can of evaporated milk
cup flour (can use gluten free)
Seasoned bread crumbs (refill as needed when breading chicken)
2 sticks quality butter
2 packages portabella mushrooms (sliced)
cup of water with a little chicken bouillion dissolved in it
Butter & a splash of marsala wine for saute of mushrooms
Salt and pepper

Directions:
Directions:
Sautee sliced mushrooms in butter in a non-stick pan. Salt & pepper and add the water and chicken bouillion for some juice and flavor.
Soak Chicken Breasts in salt water for 10 minutes to tenderize. While soaking, set up some pie plates (or other containers) with flour, another pie plate with evaporated milk and another pie plate with seasoned bread crumbs. Add salt & pepper to the chicken OR the flour. Flour the chicken, dip in evaporated milk and dredge in bread crumbs. Then fry in HOT melted butter (2 sticks) until golden on each side (be careful turning them over so as to not break the breading). Immediately remove them and drain on paper towels (they will NOT be cooked all the way through). Arrange in a large baking dish sprayed with cooking oil. Pour the marsala mushrooms and all the juice over the top. Cover with foil tightly and Bake in 350 degree oven for 1 hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This recipe is sure to impress and be very tender. Because it is so rich, I always server with a salad and another vegetable side, along with either rice or a potato side.

 

 

 

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