Supremes En Vermouth
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 1 | package |
sour cream
|
*
|
| 1 | package |
herb stuffing mix
|
|
| ¼ | pound |
butter
melted |
|
| ¼ | cup |
vermouth
dry |
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
light cream (half&half)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 1 | package |
sour cream
|
*
|
| 1 | package |
herb stuffing mix
|
|
| 113.4 | g |
butter
melted |
|
| 59 | ml |
vermouth
dry |
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
light cream (half&half)
|
*
|
Directions
Skin and bone chicken breasts, cut each in half and dip in sour cream.
Roll in bread crumbs, roll up and place in greased baking pan.
Drizzle with melted butter and vermouth and bake at 350℉ (180℃). for 40 to 45 minutes.
Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling.
