Can anyone give me a recipe for chicken supreme without me having to use packet mix or jars?

Answer 1

Ingredients
4 Boneless skinless chicken breasts
400g (14oz) Can chopped tomatoes
2 Onions
2 Courgettes
1 Red pepper
1 Green pepper
1 Yellow pepper
1 Tablespoon Herbes de Provence
2 Cloves of garlic
6 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
Basil leaves (optional) for garnish
Salt and black pepper

Method
(1) Rub the chicken breasts with the herbs. Wash all the vegetables. Chop the courgettes. Peel and finely chop the garlic and onions. Cut peppers in half, remove seeds and white pith, then cut into wide strips.

(2) Heat 2 tablespoons of the oil in a large pan. Add the chicken and fry for 8 minutes. Turn over and fry for another 5 minutes. Remove from the pan and keep warm.

(3) Add remaining oil, onions, garlic, courgettes and peppers to the pan. Cook, stirring for 10 minutes, or until vegetables soften. Add the tomatoes with the juice, and season.

(4) Cover and simmer for 10 minutes. Stir in the parsley, and put the chicken on top. Cover and simmer for 10 minutes. Garnish with basil and serve.

Answer 2

Ingredients
2 celery sticks
1 garlic clove
1 leek
1 tbsp Olive oil
600ml white chicken stock, plus extra if needed
120g pearl barley
salt and fresh ground black pepper
4 chicken supremes, each approx 160g
2 tsp chopped parsley
2 tsp chopped tarragon
2 tsp chopped chervil
a couple of black truffle shavings or 1 tsp truffle oil, (optional)


Method
1. Peel the celery, then cut it into 6mm dice. Finely chop the garlic. Cut the leek in half lengthways, rinse under cold water and slice thinly, using the white and tender light green leaves.

2. Heat the olive oil in a large, heavy-based saucepan over a medium heat.

3. Add the celery, garlic and leek and fry very gently, stirring now and then, until softened, around 5 minutes

4. Add the chicken stock and pearl barley. Season lightly with salt and freshly ground pepper and bring to the simmer.

5. Cook for 30 minutes or until the barley is tender, topping up the liquid with more stock if needed.

6. Drop the chicken supremes into the simmering broth, making sure they are submerged.

7. Poach the chicken for 15 minutes or so, depending on the thickness of the supremes.

8. Transfer the chicken and the broth to 4 deep serving plates, sprinkle with the chopped parsley, tarragon and chervil and the truffles or truffle oil, if using, and serve at once.

Answer 3

It always knowing the ingredients but, I'll give it a go.

Chicken Supreme

4 x Chicken breast fillets, (about 1 1/4 lbs.)
6 tbl All-purpose flour
3/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
4 tbl Margarine
2 tbl Oil, if needed
3/4 cup White wine or water
1 tsp Chicken bouillon powder
1/4 tsp Poultry seasoning
1 x Bay leaf
1 3/4 cup Sliced mushrooms
1/2 cup Diced onions
3/4 cup Sliced celery
1/2 cup Sliced carrots
1/2 cup Sour Supreme

Mix together flour, salt, pepper, and paprika. Rinse chicken, pat dry, and drege in this mixture. Melt 2 Tbsp. margarine (and 2 Tbsp. oil) and brown chicken on both sides. Set chicken aside. Melt remaining 2 Tbsps. margarine in pan and stir in remaining flour mixture till smooth. Add wine or water and stir till smooth. Add remaining ingredients except the Sour Supreme and place chicken back in pan. Simmer, covered, for 20 minutes till chicken is cooked through. Remove chicken to platter. Stir Sour Supreme into pan and heat through. Pour sauce over chicken and serve.
What I have done sometimes for Shabbos or Yom Tov is to brown the chicken, make the sauce AND stir in the Sour Supreme right away. Then I pour the completed sauce mixture over the chicken, cover it, and put it on the blech.
For Shavous I quadrupled the recipe. I made the chicken and the sauce, mixed in the Sour Supreme, poured it over the chicken, covered it, and refrigerated it. Saturday night we took it out and put it on the blech. It warmed evenly and was delicious!
The problem when you enlarge the recipe is that you need a certain amount of flour mixture left over after the dredging to thicken the sauce, so you have to enlarge the flour mixture in proper proportion. And also the frying pan gets really grungy with burned flour after frying so many pieces of chicken. I have to stop a few times and wash out the pan, add fresh margarine (and oil), and start again.

Answer 4

Easy Cheesy Chicken II
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
3 cups crushed cheese flavored butter crackers
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.
if you have not a packet mix or jars in your home cook and eat

Answer 5

Haven't made it in years.

I'd check with all recipes.com It probably would be there.

What I recall it is a simple recipe made with soup?

good luck

Answer 6

Baked Chicken Breasts Supreme

INGREDIENTS
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
DIRECTIONS
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.

Easy Elegant Skillet Chicken Supreme

INGREDIENTS
1/2 cup dried bread crumbs
4 tablespoons all-purpose flour, divided
1 cup ice water
1 pound skinless, boneless chicken breasts
1/4 cup olive oil
1 cup fresh sliced mushrooms
1/2 cup chicken broth
1/2 cup white wine
2 ounces shredded mozzarella cheese
DIRECTIONS
In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

Supreme Chicken

INGREDIENTS
6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 1/2 teaspoons salt, divided
1/4 teaspoon ground black pepper
6 boneless, skinless chicken breast halves
1/4 cup butter
2 tablespoons water
1 1/4 cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

Chicken Supreme II

INGREDIENTS
2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup light whipping cream
1/2 cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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).
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.

Chicken Supreme III

INGREDIENTS
4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
DIRECTIONS
In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

Chicken Supreme IV

INGREDIENTS
1 1/2 cups grated Parmesan cheese
3 eggs, beaten
1 1/2 cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.