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Chicken Supreme

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup fine dry bread crumbs

  2. 1/4 teaspoon ground cardamom

  3. 1/4 teaspoon chervil

  4. 1 teaspoon salt

  5. 1/4 teaspoon ground black pepper

  6. 1 large egg

  7. 1/4 cup milk

  8. 8 boneless, skinless chicken breast halves

  9. 6 tablespoons butter

  10. 2 cups chicken stock

  11. 2 ounces (1/4 cup) brandy

  12. 2 ounces (1/4 cup) red burgundy

  13. 1/4 cup chopped roasted peanuts

Instructions Jump to Ingredients ↑

  1. Mix together bread crumbs, cardamom, chervil, salt and pepper.

  2. Beat egg with milk.

  3. Dip chicken breasts in milk mixture and then in bread crumbs.

  4. In heavy frypan, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish.

  5. To frypan, add chicken stock and deglaze, scraping up bits from bottom of pan. Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and bake in 350 °F (175°C) oven about 30 minutes or until chicken is fork tender.

  6. Sprinkle with roasted peanuts, if desired, and serve.

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