Supremes en vermouth
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Recipe by: hilorine
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 Chicken breasts. large
1 pk Sour cream, small
1 pk Pepperige Farm Herb Stuffing
1/4 lb Butter, melted
1/4 c Vermouth, dry
1 cn Cream of mushroom soup
Light cream
Skin bone chicken breasts, cut each in half and dip
in sour cream. Roll in bread crumbs, roll up and place
in greased baking pan. Drizzle with melted butter and
vermouth and bake at 350 degrees for 40-45 minutes.
Sauce: 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. Mrs. Harold T. Cook
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