Chicken Supreme II


This is easy to make and has a 'dinner out' quality to it.

6 servings


  • 2 tablespoons butter

  • 2 tablespoons vegetable oil

  • 6 skinless, boneless chicken breasts

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • ½ cup light whipping cream

  • ½ cup dry sherry

  • 1 teaspoon dried tarragon

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon chopped fresh cilantro

  • ¼ teaspoon garlic powder

  • 1 (6 ounce) can sliced mushrooms


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).

  3. In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.

Nutrition Facts (per serving)

317 Calories
17g Fat
9g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 96mg 32%
Sodium 693mg 30%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 30g
Vitamin C 2mg 10%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 418mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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