Breaded chicken breasts sautéed in butter and finished off in the oven in a brandy-wine sauce.

Chicken Supreme

1 cup fine dry bread crumbs

1/4 teaspoon ground cardamom

1/4 teaspoon chervil
1 teaspoon salt
1/4 teaspoon ground black pepper

1 large egg
1/4 cup milk

8 boneless, skinless chicken breast halves
6 tablespoons butter
2 cups chicken stock
2 ounces (1/4 cup) brandy
2 ounces (1/4 cup) red burgundy

1/4 cup chopped roasted peanuts (optional)

1. Mix together bread crumbs, cardamom, chervil, salt and pepper.
2. Beat egg with milk.
3. Dip chicken breasts in milk mixture and then in bread crumbs.
4. In heavy frypan, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish.
5. 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 (175°C) oven about 30 minutes or until chicken is fork tender.
6. Sprinkle with roasted peanuts, if desired, and serve.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.