Annie's Breast Of Chicken Supreme On Stainless Steel Platter
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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.
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 will also need 1 recipe Special French Dressing.
* 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.
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 will also need 1 recipe Special French Dressing.
* 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.
Serves 6 to 8