President Carter's Chicken Supreme
Recipe: #39153
July 17, 2022
Categories: Casseroles, Chicken, Mushrooms French, Wine, Whole Chicken, , more
"Can use 8 large half chicken breasts, boned. Lillian Carter gave this recipe in 1977. She used cardamom and chervil in seasoning the chicken and used burgundy red wine."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (179.8 g)
- Calories 233
- Total Fat - 17.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 209.1 mg
- Sodium - 1060.6 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.6 g
- Sugars - 1 g
- Protein - 12.2 g
- Calcium - 59.5 mg
- Iron - 1.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Beat egg with milk in a pie plate.
Step 3
Season to taste.
Step 4
Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs.
Step 5
Coat generously.
Step 6
Brown slowly in melted butter, one part at a time, in a large skillet.
Step 7
Place browned pieces in a casserole dish.
Step 8
Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth.
Step 9
Cook, stirring constantly until mixture thickens and boils (about one minute).
Step 10
Stir in brandy and wine.
Step 11
Add mushrooms. Pour over chicken.
Step 12
Bake at 350 degrees F for 45 minutes or until chicken is tender.
Tips
No special items needed.
2 Reviews
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