What's for Dinner?: Chicken Supreme

Okay, I guess the comfort food worked the other night for the Bruins!!!

So, What’s for dinner?  This is a dish that is rather easy to prepare, and I usually have all the ingredients in my pantry, it’s called Chicken Supreme.  It’s an old recipe I’ve had since the late 80’s given to me  from my mother in-law.  Also her homemade Rice Pilav (its Armenian).  Making roasted broccoli, tossed salad and just frozen corn heated up.

Chicken Supreme:  8 boneless breasts of chicken, (depending on the size of your family, you can use less) 1 stick butter, 1 cup flour mixed in with kosher salt and black pepper.

 Tip:  Pound the chicken breasts thin, it makes for a very moist and tender chicken otherwise can be tough. Place chicken between plastic wrap and use a rolling pin or mallet to flatten. If you don’t have either, use the side of a large soup can.

Sauce: 2 cans cream of chicken soup (low sodium or fat free works just as well), 1 cup of good white wine (wine that you’d actually drink, not cooking wine, cooking wine is too salty). 1 lb of sliced mushrooms, fresh or if you don’t have fresh you can use 2 small cans of mushrooms drained.   Combine all  ingredients and bring to a boil for a few minutes, stir then turn off.

In a 13x9 baking pan , spray with cooking spray (easy clean up) and place the baking dish in a 350 degree oven with the 1 Stick of Butter or less, to melt.

Dredge chicken breasts in the seasoned flour shaking off the excess.

Once butter is melted, place all the chicken breasts into the oven and raise the temperature to 400 degrees. Cook the breasts for about 35 mins then flip. Once you flip them add the sauce and cook for another 25 mins or till the chicken is done.  Just keep checking the oven.  I serve this over or on the side with my mother in laws' Armenian Rice Pilaf, it’s a staple in our house.

Homemade Rice Pilaf:  In a 3qt saucepan add 2-3 tablespoons of butter and a handful (just eyeball it) of orzo pasta or thin egg noodles (the kind you use for soup), brown in butter, when they start to brown, add 1 to 1 ¼ cups of rice till all the rice is thoroughly coated with the butter, add fresh cracked  pepper, then add 2- 3 cups of chicken stock (reduced sodium is fine) or regular.  Bring to a boil, cover, simmer and cook for about 20 mins.  Let rest, then fluff with a fork. 

Roasted Broccoli is so easy to do. Cut up broccoli into pieces, coat with olive oil, kosher salt and cracked black pepper. I use my hands to mix it together and place them on a cookie sheet. Bake at 425 degree’s for  20 mins. Half way through open the oven and stir  broccoli so they cook evenly. With about 5 mins left, pull them out and grate fresh parmesan or asiago cheese over the top and cook for 2 more minutes. They come out so caramelized and crispy and sweet.  Enjoy. I hope you like the meal.