Chicken Breasts Supreme

Name: Chicken Breasts Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lb. fryer breasts (boneless); 2 c. sour cream; 1/4 c. lemon juice; 4 tsp. celery salt; 2 cloves garlic, finely chopped; 1/2 tsp. pepper; 1/2 c. butter and 1/2 c. shortening; 4 tsp. Worcestershire sauce; 2 tsp. paprika; 4 tsp. salt; 1 3/4 c. dry bread crumbs

Eats Now Editorial Team · 465 kcal · Meat & Poultry

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Chicken Breasts Supreme – a delicious recipe with fryer breasts, sour cream, lemon juice, celery salt, garlic, pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 1/2 lb. fryer breasts (boneless)
2 c. sour cream
1/4 c. lemon juice
4 tsp. celery salt
2 cloves garlic, finely chopped
1/2 tsp. pepper
1/2 c. butter and 1/2 c. shortening
4 tsp. Worcestershire sauce
2 tsp. paprika
4 tsp. salt
1 3/4 c. dry bread crumbs

1
Mix all ingredients, except bread crumbs, butter and shortening.
2
Add chicken to sour cream mixture, coating each piece well.
3
Let stand in refrigerator, covered, overnight.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 1/2 lb. fryer breasts (boneless), 2 c. sour cream, 1/4 c. lemon juice, 4 tsp. celery salt, and more.

Yes, Chicken Breasts Supreme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
465 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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