Ingrédients pour Baked Chicken Breasts Supreme
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 10 3/4 ounces cream of mushroom soup
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1 tablespoon fresh tarragon leaves
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh chervil leaves
- 1/2 teaspoon garlic powder
- 8 ounces sliced mushrooms
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Comment préparer Baked Chicken Breasts Supreme
- Preheat oven to 350°F (175°C).
- In a 13 1/2 x 9 x 2 inch baking dish, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat on the stovetop.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the prepared baking dish, turning to coat with the butter and oil mixture.
- Arrange chicken skin-side up (if using bone-in, skin-on breasts).
- Bake uncovered for 1 hour.
- In a medium saucepan, combine 10.75 ounces cream of mushroom soup, 1/2 cup heavy cream, and 1/4 cup dry sherry. Heat over medium heat, stirring occasionally, until smooth and heated through.
- Stir in 1 tablespoon fresh tarragon leaves, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh chervil leaves, 1/2 teaspoon garlic powder, and 8 ounces sliced mushrooms.
- Remove the chicken from the oven.
- Carefully drain any excess fat from the baking dish.
- Pour the soup mixture evenly over the chicken.
- Cover the baking dish tightly with foil.
- Bake for an additional 15-20 minutes, or until the chicken is cooked through and fork-tender (internal temperature reaches 165°F).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
41g
Carbs
2g
