| | Rosalynn Carter's Chicken Supreme Four (3 pounds) whole boned chicken breasts, split
1 1/2 teaspoons of ground cardamom
3 teaspoons of chervil or tarragon leaves
3 teaspoons of salt
1 teaspoon of freshly ground black pepper
1 egg
1/4 cup of milk
1 cup of fine dry bread crumbs
margarine
2 tablespoons of brandy
1/4 cup of Burgundy, or a dry white wine, such as Chablis
1 1/2 cups of chicken broth
2 tablespoons of all purpose flour |
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Preheat your oven to 350ºF. Season the chicken breasts with cardamom, chervil, salt and pepper. Beat the egg and milk together. Dip the chicken into the egg mixture, then coat with fine bread crumbs. Heat the margarine, about 4 tablespoons at a time, until hot but not smoking. Add the chicken breasts, several at a time and brown on both sides. Add additional margarine as needed until all the chicken is browned. Place the chicken in shallow baking dish, pour brandy, Burgundy and 1 cup of chicken broth over the chicken. Bake about 30 to 40 minutes or until the chicken is done. Pour broth into 1 quart saucepan. Blend smoothly 2 tablespoons of flour with 1/2 cup of chicken broth. Stir into reserved broth. Heat, stirring until boiling. Arrange the chicken in serving dish, pour some of the gravy over the chicken and serve remainder separately. Makes 4 to 8 servings |
