Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rosalynn Carter's Chicken Supreme




Source of Recipe


Internet


List of Ingredients




Four (3 pounds) whole boned chicken breasts, split
1 1/2 teaspoons of ground cardamon
3 teaspoons of chervil or tarragon leaves
3 teaspoons of salt
1 teaspoon of freshly ground black pepper
1 egg
1/4 cup of milk
1 cup of fine dry bread crumbs
margarine
2 tablespoons of brandy
1/4 cup of Burgundy, or a dry white wine, such as Chablis
1 1/2 cups of chicken broth
2 tablespoons of all purpose flour

Preheat your oven to 350ºF. Season the chicken breasts with cardamon, chervil, salt and pepper. Beat the egg and milk together. Dip the chicken into the egg mixture, then coat with fine bread crumbs. Heat the margarine, about 4 tablespoons at a time, until hot but not smoking. Add the chicken breasts, several at a time and brown on both sides. Add additional margarine as needed until all the chicken is browned. Place the chicken in shallow baking dish, pour brandy, Burgundy and 1 cup of chicken broth over the chicken. Bake about 30 to 40 minutes or until the chicken is done. Pour broth into 1 quart saucepan. Blend smoothly 2 tablespoons of flour with 1/2 cup of chicken broth. Stir into reserved broth. Heat, stirring until boiling. Arrange the chicken in serving dish, pour some of the gravy over the chicken and serve remainder separately. Makes 4 to 8 servings



Recipe