Chicken Breasts Supreme
Prep
15m
Cook
30m
Wait
6d
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1/4 cup flour |
| 2 1/2 teaspoons salt |
| 1 teaspoon paprika |
| 6 whole chicken breasts, halved, skinned |
| 1/4 cup butter and margarine |
| 2 teaspoons cornstarch |
| 1 1/2 cups `half and half or light cream |
| 1/4 cup cooking sherry |
| 1 teaspoon lemon peel |
| 1 Tablespoon lemon juice |
| 1 cup grated swiss cheese |
| 1/2 cup parsley, chopped, for garnish |
Chicken Breasts Supreme Directions
- Up to one week before serving: combine flour with salt and pepper ego on wax paper; cook chicken with flour mixture.
- In large skillet, in hot butter or margarine, add 1/4 cup water and simmer, covered, 30 minutes or until chicken breasts are almost tender; arrange chicken in freezer proof and ovenproof 13 inch by a 9 inch by 2 inch baking dish .
- Mix cornstarch with 1/4 cup half and half; stir into drippings in skillet. Cook, stirring, over low heat. Gradually stir in remaining half and half, sherry, lemon peel and lemon juice. Continue cooking and stirring until sauce is thickened; pour over chicken. Freezer wrap dish and freeze.
- On serving day: remove dish from freezer and talk about 4 hours or until almost a frosted, yet still cold. If necessary, then refrigerate until reheating time. About 50 minutes before serving preheat oven to 350°. Top chicken with grated Swiss cheese and parsley. Bake chicken for 20 minutes or until chicken it is hot and cheese is bubbly.
Notes
