Chicken Supreme En Vermouth - Adoptee

• CHICKEN
• 3 large boneless skinless chicken breasts (about 8 oz each)
• 2 cups sour cream
• 1 (6 ounce) packet Pepperidge Farm Herb Stuffing
• 1/4 lb butter, melted
• 1/4 cup vermouth, dry
• 8 ounces fresh mushrooms, sliced (any variety)
• SAUCE
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup light cream
• 2 tablespoons vermouth

1. CHICKEN:
2. Heat oven to 350u0b0F.
3. Grease a 9X13 baking pan.
4. Cut each breast in half through the thickness(should look like a cutlet) and dip in sour cream.
5. Cover with bread crumbs, roll up and place in greased baking pan.
6. Sprinkle with sliced mushrooms. (SEE NOTE!).
7. Drizzle with melted butter and vermouth.
8. Bake for 40-45 minutes.
9. SAUCE:
10. Serve with a sauce made of Cream of Mushroom (or cream of chicken or both)soup diluted with light cream and vermouth. Heated to bubbling.
11. NOTE:
12. You could saute the mushroom slices in butter and add to the sauce instead of the chicekn.

chicken, chicken breasts, sour cream, packet, butter, mushrooms, cream of mushroom soup, light cream

Taken from www.food.com/recipe/chicken-supreme-en-vermouth-adoptee-7196 (may not work)