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Chicken Supreme

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CATEGORY CUISINE TAG YIELD
Meats Jewish 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
<kapcon@netbox.com> on Oct 20, 1998, converted by MM_Buster v2.0l.

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