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Supremes en Vermouth Recipe

Serves 6


  • 3 chicken breasts large
  • 1 pk sour cream, small
  • 1 pk Pepperidge Farm herb stuffing
  • 1/4 lb butter, melted
  • 1/4 cup vermouth, dry
  • 1 can Cream of Mushroom soup
  • Light cream


1. Skin and bone chicken breasts, cut each in half and dip in sour cream.
2. Roll in bread crumbs, roll up and place in greased baking pan.
3. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes.
4. 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.


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Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Preparation Method:Baking

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