Chicken Supreme

  • Yield: 6 to 8 servings


4whole boneless, skinless chicken breasts
1/4cup milk
6tablespoons butter
1cup fine dry bread crumbs
2cups chicken stock
2ounces brandy
1/4teaspoon cardamom
4tablespoons red burgundy chopped roasted peanuts
1/4teaspoon chervil
1teaspoon salt
1/4teaspoon pepper
1-- egg


  1. Mix together bread crumbs, cardamom, chervil, salt and pepper. Beat egg with milk. Cut chicken breasts in half and dip each piece in milk mixture and then in bread crumbs. In heavy frypan, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish. To frypan, add chicken stock and deglaze, scraping up bits from bottom of pan. Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and bake in 350°F. oven about 30 minutes or until chicken is fork tender. Sprinkle with roasted peanuts