This elegant Chicken Supreme elevates simple chicken breasts to company-worthy status with layers of complementary flavors. Sautéed chicken rests atop sliced ham and mushroom stems, crowned with golden mushroom caps and surrounded by browned potato balls for visual appeal. The special French dressing creates a luxurious sauce that ties everything together. Make-ahead friendly and impressive when served, this dish is perfect for entertaining—just add salad, bread and wine for a complete meal.
We don't need that stupid "Jump to the Recipe" BS!
Ingredients
2 lbs. boneless breast of chicken (6 -8 breasts)* 1/2 c. flour seasoned 1 tsp paprika 1/4 tsp salt 1/2 lb. sliced baked or boiled ham (optional)** 1 lb. large firm, fresh mushrooms, the caps separated from the stems. 20 tiny potato balls browned in small amount of butter 1/2 c butter to sauté breasts, potatoes, and mushrooms
* You can also use thin cut chicken breast filets ** The original recipe said this was optional. The ham is NOT optional! It makes all the difference.
Directions
Mix flour, salt, and paprika.
Cover breasts with flour mixture.
Shake off loose flour and sauté breasts in very hot butter over moderately high flame until brown on both sides.
Transfer to a pan or bowl and pour Special French Dressing over browned chicken and let stand for 15 minutes, basting often with dressing.
Cut sliced ham into 6-8 pieces, one for each chicken breast.
Sauté potatoes until golden brown in butter left from chicken - more butter may be added if needed.
Transfer to a bowl.
Chop the mushroom stems and sauté in same pan as chicken and potatoes.
Season with salt and pepper.
Place the ham slices on a stainless steel platter (a glass baking dish works just as well).
Cover each ham slice with some of the sautéed mushroom stems.
Place a chicken breast on top of the mushrooms and ham.
Add the browned potato balls, filling in empty spaces; pour sauce over the entire casserole.
Cover.
At this point, the dish can be refrigerated for cooking later.
When ready to cook, heat oven to 350°.
Bake about 45 minutes for medium breasts, and 1 hour for large breasts (I cook for 1 hour if the breasts have been refrigerated).
Baste several times with drippings while cooking.
Last 15 minutes, cover breasts with large sautéed mushroom caps and continue to bake covered until chicken is tender.
Servings
Serves 6 to 8
Nutrition Facts
Nutrition Per Serving (based on 6 servings): Calories: 460; Total Fat: 26g (Saturated Fat: 14g); Cholesterol: 155mg; Sodium: 680mg; Total Carbohydrates: 15g (Dietary Fiber: 2g, Sugars: 2g); Protein: 42g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This is an excellent dish for hors d'oeuvres, suppers, buffet suppers, luncheons or dinner parties.
It was a favorite dinner party dish from my parents, Anne and Carl Ferguson.
It is a delight to serve at the table with only a salad, bread and wine.
My mother served meringues with ice cream and fruit as dessert.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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