Best Supreme Chicken Recipes

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CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

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.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

CHICKEN SUPREME



Chicken Supreme image

I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.

Provided by MizzNezz

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
4 tablespoons butter
1/4 lb sliced fresh mushrooms
1 cup sour cream
1 (10 ounce) can cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 cup shredded swiss cheese

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.

CHICKEN, BROCCOLI AND NOODLES SUPREME



Chicken, Broccoli and Noodles Supreme image

This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this.

Provided by CookingONTheSide

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, chopped
3 cups uncooked medium egg noodles
2 cups fresh broccoli or 2 cups frozen broccoli florets
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1/3 cup parmesan cheese, grated
1/8 teaspoon ground black pepper

Steps:

  • Cook the noodles according to package directions.
  • Add the broccoli for the last 5 minutes of cooking time.
  • Drain the noodle mixture well and return to saucepan.
  • Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

CHICKEN SUPREME



Chicken Supreme image

"I received this wonderful recipe from a friend at church," says Candace Black of Durham, North Carolina. A light breading seals in the juices of tender chicken breasts, making them special enough to serve company. Sliced almonds top off the eye-catching entree.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup sliced almonds
Refrigerated butter-flavored spray

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°.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

SUPREME CHICKEN



Supreme Chicken image

I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.

Provided by Carole McCully

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 tablespoons water
1 ¼ cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 ½ cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)



Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) image

The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.

Provided by Pete Wells

Categories     dinner, lunch, poultry, main course

Time 2h

Yield 2 servings

Number Of Ingredients 9

1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string
2 quarts (8 cups) chicken stock
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup light cream
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and pepper, to taste
1 tablespoon white port (optional)

Steps:

  • Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
  • While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
  • Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
  • Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
  • Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
  • Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME



Alpine Village House Soup - Chicken Supreme image

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. For when you're feeling more like cooking, this chicken soup is a little different. I'm sure you can omit MSG if you want.

Provided by abloom69

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent seasoning
1 lb ground chicken, cooked
1 medium onion, small dice
3 -4 drops yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, small dice
roux
1/2 cup vegetable oil
1 cup all-purpose flour

Steps:

  • To prepare, boil all soup ingredients together for about 30 minutes.
  • To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
  • Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
  • Puree in blender for a creamier texture.

Nutrition Facts : Calories 514.8, Fat 31.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 1328.5, Carbohydrate 29.7, Fiber 2.1, Sugar 2.7, Protein 28.1

CHICKEN SUPREME (SUPREMES DE VOLAILLE)



Chicken Supreme (Supremes De Volaille) image

This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.

Provided by Nana Lee

Categories     Chicken Breast

Time 58m

Yield 2 serving(s)

Number Of Ingredients 15

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

Steps:

  • Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
  • Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
  • Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
  • Roll breasts in 2 tablespoons of flour to coat, shake off excess.
  • Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
  • Add chicken breasts; cook until underside is golden brown.
  • Turn and cook other side 6 to 8 minutes or until golden brown.
  • Place breasts on a platter and keep warm in a low oven.
  • Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
  • Add tomatoes and wine; simmer until most of the liquid has evaporated.
  • Stir in heavy cream; cook until reduced by half. Remove from heat.
  • In a 1 quart saucepan melt remaining butter over low heat.
  • Stir in the remaining flour with a wire whisk; blend well.
  • Add light cream; cook, stirring constantly, until thickened and smooth.
  • Add salt and pepper.
  • Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
  • Pour sauce over chicken and sprinkle with chopped parsley.

CHICKEN AND WILD RICE CASSEROLE SUPREME



Chicken and Wild Rice Casserole Supreme image

Make and share this Chicken and Wild Rice Casserole Supreme recipe from Food.com.

Provided by BecR2400

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups cooked chicken breasts, cut into 1/2 inch pieces
1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
1/2 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained and chopped fine
1 (10 3/4 ounce) can cream of celery soup
2 (14 ounce) cans French style green beans, drained
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon black pepper
2 tablespoons snipped parsley
1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
1/2 cup mayonnaise
1/4 cup sliced almonds
1 1/2 cups seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

Perfect for a busy day, this saucy main dish can be prepared a day ahead and baked before serving. My brothers don't want me to make anything else when they come to dinner! Leftovers are great for sandwiches or sliced with potato salad. -Marjorie Scott, Sardis, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves (4 ounces each)
2 cups fine dry bread crumbs

Steps:

  • In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Nutrition Facts :

MAKEOVER SWISS CHICKEN SUPREME



Makeover Swiss Chicken Supreme image

Stephanie Bell asked our test kitchen to lighten her family-favorite recipe. Even though this makeover recipe is slimmed down, it is still supreme. It has 560 fewer calories, 81 percent less fat and nearly 75 percent less sodium. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices (3/4 ounce each) reduced-fat Swiss cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced-fat Ritz crackers (about 8 crackers)
1 teaspoon butter, melted

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.

Nutrition Facts : Calories 291 calories, Fat 11g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 587mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

ALPINE VILLAGE CHICKEN SUPREME SOUP RECIPE



ALPINE VILLAGE CHICKEN SUPREME SOUP Recipe image

Provided by drwilliamg

Number Of Ingredients 14

Roux:
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
Yellow food coloring (optional)
2 teaspoons salt
? teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots (ground)
1/2 cup oil
1 cup flour

Steps:

  • Boil all soup ingredients together for about 30 minutes. To prepare the roux, heat oil until smoking; add flour and stir with a wire whisk. It should be the consistency of mashed potatoes. Add to soup and use the wire whisk to blend. -- From Review-Journal files

GINGER CHICKEN SALAD SUPREME



Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

  • Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

BROCCOLI CHICKEN SUPREME



Broccoli Chicken Supreme image

This saucy, comforting casserole will draw compliments when it's served at your next potluck dinner. Try the Supreme Sauce with leftover or cooked meats, fish or vegetables.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 16

6 cups fresh broccoli florets
3 cups sliced fresh mushrooms
1 tablespoon butter
6 cups cubed cooked chicken
3 cans (8 ounces each) sliced water chestnuts, drained
SAUCE:
6 tablespoons butter, cubed
1/2 cup plus 1 tablespoon all-purpose flour
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
3 cups chicken broth
1 cup heavy whipping cream
6 egg yolks, lightly beaten
3/4 teaspoon lemon juice
1/8 teaspoon ground nutmeg
3/4 cup slivered almonds, toasted

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms in butter until tender. , In a greased 13-in. x 9-in. baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli. In a greased 8-in. square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli., In a large saucepan over medium heat, melt butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. , Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in lemon juice and nutmeg. , Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.

Nutrition Facts : Calories 394 calories, Fat 25g fat (11g saturated fat), Cholesterol 211mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 26g protein.

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.

Provided by keen5

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 lbs.)
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry
1 teaspoon tarragon leaf
1 teaspoon Worcestershire sauce
1/4 teaspoon chervil, leaves
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms, drained

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.

Nutrition Facts : Calories 306.1, Fat 21.9, SaturatedFat 8.2, Cholesterol 73.8, Sodium 447.7, Carbohydrate 6.1, Fiber 0.3, Sugar 1.1, Protein 17.8

ROMANO CHICKEN SUPREME



Romano Chicken Supreme image

Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1 pound fresh mushrooms, chopped
3 tablespoons butter
1 tablespoon lemon juice
1 teaspoon dried basil
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 tablespoons orange juice
1 cup soft bread crumbs
1/3 cup grated Romano cheese

Steps:

  • In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt., In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese. , Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 274 calories, Fat 11g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 413mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

CHICKEN CASSEROLE SUPREME



Chicken Casserole Supreme image

"This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes." -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 medium apple, peeled and chopped
1/2 cup golden raisins
1 tablespoon butter
1 package (6 ounces) reduced-sodium stuffing mix
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 cups fat-free sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
4 cups frozen broccoli florets, thawed

Steps:

  • In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes., Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

EASY BUT ELEGANT CHICKEN SUPREME



Easy but Elegant Chicken Supreme image

This is a family favorite, and a great dish to make for company especially if you are short of time.

Provided by Mysterygirl

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup dried breadcrumbs
7 teaspoons flour, divided
9 ounces boneless skinless chicken breasts
1 egg, slightly beaten
2 teaspoons margarine
2 teaspoons oil
1/2 cup sliced fresh mushrooms
1/4 cup canned chicken broth
1/4 cup dry white wine
1 ounce provolone cheese, cut into strips

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.

Nutrition Facts : Calories 442.6, Fat 17.6, SaturatedFat 5.3, Cholesterol 189.8, Sodium 617, Carbohydrate 22, Fiber 1.2, Sugar 2.1, Protein 41.6

CHICKEN MOLE ENCHILADAS SUPREME



Chicken Mole Enchiladas Supreme image

Cheesy chicken, lettuce and tomatoes create distinctive Mexican enchiladas in 15 minutes - made using Progresso® reduced-sodium chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

2 tablespoons mole sauce (from 8.25-oz jar), stirred
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
6 low-carb flour tortillas (6 inch)
3 cups shredded lettuce
1 1/2 cups refrigerated prechopped tomato
1/4 cup crumbled queso fresco cheese (1 oz)
6 medium green onions, chopped (6 tablespoons)

Steps:

  • Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
  • Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
  • Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
  • Bake uncovered 9 to 10 minutes or until thoroughly heated.
  • Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Fat 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

CHICKEN SUPREME II



Chicken Supreme II image

This is easy to make and has a 'dinner out' quality to it.

Provided by Susan Calderon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
½ cup light whipping cream
½ cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 (6 ounce) can sliced mushrooms

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.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 9.3 g, Cholesterol 95.9 mg, Fat 16.8 g, Fiber 0.7 g, Protein 29.6 g, SaturatedFat 6.6 g, Sodium 693.1 mg, Sugar 1.1 g

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