Try this Chicken Supreme recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Supreme
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Sliced celery; 1/2 c Sliced carrots; 1/2 c Sour Supreme; 4 Chicken breast fillets;; 6 tb All-purpose flour; 3/4 ts Salt; 1/4 ts Pepper; 1/4 ts Paprika; 4 tb Margarine; 2 tb Oil; if needed; 3/4 c White wine or water; 1 ts Chicken bouillon powder; 1/4 ts Poultry seasoning; 1 Bay leaf; 1 3/4 c Mushrooms sliced; 1/2 c Diced onions

Find the most delicious recipes here

INGREDIENTS

3/4 c Sliced celery
1/2 c Sliced carrots
1/2 c Sour Supreme
4 Chicken breast fillets;
6 tb All-purpose flour
3/4 ts Salt
1/4 ts Pepper
1/4 ts Paprika
4 tb Margarine
2 tb Oil; if needed
3/4 c White wine or water
1 ts Chicken bouillon powder
1/4 ts Poultry seasoning
1 Bay leaf
1 3/4 c Mushrooms ; sliced
1/2 c Diced onions

Servings

INSTRUCTIONS

Mix together flour, salt, pepper, and paprika. Rinse chicken, pat dry, and drege in this mixture. Melt 2 Tbsp. margarine (and 2 Tbsp. oil) and brown chicken on both sides. Set chicken aside. Melt remaining 2 Tbsps. margarine in pan and stir in remaining flour mixture till smooth. Add wine or water and stir till smooth. Add remaining ingredients except the Sour Supreme and place chicken back in pan. Simmer, covered, for 20 minutes till chicken is cooked through. Remove chicken to platter. Stir Sour Supreme into pan and heat through. Pour sauce over chicken and serve. What I have done sometimes for Shabbos or Yom Tov is to brown the chicken, make the sauce AND stir in the Sour Supreme right away. Then I pour the completed sauce mixture over the chicken, cover it, and put it on the blech. For Shavous I quadrupled the recipe. I made the chicken and the sauce, mixed in the Sour Supreme, poured it over the chicken, covered it, and refrigerated it. Saturday night we took it out and put it on the blech. It warmed evenly and was delicious! The problem when you enlarge the recipe is that you need a certain amount of flour mixture left over after the dredging to thicken the sauce, so you have to enlarge the flour mixture in proper proportion. And also the frying pan gets really grungy with burned flour after frying so many pieces of chicken. I have to stop a few times and wash out the pan, add fresh margarine (and oil), and start again. Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)" on Oct 20, 1998,

NOTES

Alert editor

Chicken Supreme

3/4 c Sliced celery
1/2 c Sliced carrots
1/2 c Sour Supreme
4 Chicken breast fillets;
6 tb All-purpose flour
3/4 ts Salt
1/4 ts Pepper
1/4 ts Paprika
4 tb Margarine
2 tb Oil; if needed
3/4 c White wine or water
1 ts Chicken bouillon powder
1/4 ts Poultry seasoning
1 Bay leaf
1 3/4 c Mushrooms sliced
1/2 c Diced onions

Mix together flour, salt, pepper, and paprika. Rinse chicken, pat dry, and  drege in this mixture. Melt 2 Tbsp. margarine (and 2 Tbsp. oil) and brown  chicken on both sides. Set chicken aside. Melt remaining 2 Tbsps. margarine  in pan and stir in remaining flour mixture till smooth. Add wine or water  and stir till smooth. Add remaining ingredients except the Sour Supreme and  place chicken back in pan. Simmer, covered, for 20 minutes till chicken is  cooked through. Remove chicken to platter. Stir Sour Supreme into pan and  heat through. Pour sauce over chicken and serve.    What I have done sometimes for Shabbos or Yom Tov is to brown the chicken,  make the sauce AND stir in the Sour Supreme right away. Then I pour the  completed sauce mixture over the chicken, cover it, and put it on the  blech.    For Shavous I quadrupled the recipe. I made the chicken and the sauce,  mixed in the Sour Supreme, poured it over the chicken, covered it, and  refrigerated it. Saturday night we took it out and put it on the blech. It  warmed evenly and was delicious!    The problem when you enlarge the recipe is that you need a certain amount  of flour mixture left over after the dredging to thicken the sauce, so you  have to enlarge the flour mixture in proper proportion. And also the frying  pan gets really grungy with burned flour after frying so many pieces of  chicken. I have to stop a few times and wash out the pan, add fresh  margarine (and oil), and start again.    Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"  <kapcon@netbox.com> on Oct 20, 1998,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (445g)
Recipe Makes: 1 Servings

Calories: 1086
Calories from Fat: 831 (77%)

Amt Per Serving		% DV

	Total Fat 92.3g	123 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 43.8g
	Polyunsanturated Fat 28g
Cholesterol 0.3mg		0 %
Sodium 1743.6mg		60 %
Potassium 922.4mg		24 %
Total Carbohydrate 59.5g		18 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 51.7g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1086

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe