Chicken Supreme

• 12x8x2 Casserole dish
• 6 to 8 - Chicken Breasts (don't bone or skin)
• 1/2C - Flour
• 1tsp - Paprika
• 1/4tsp - Salt
• 1/2 # - Ham (Baked), Sliced
• 1# - Large Mushrooms
• 30 - Tiny Potatoes
• 1/2C - Butter
• DRESSING:
• 2T - Cider or Tarragon Vinegar
• 2T - Sauterne Wine
• 1/2T - Paprika
• 1tsp - Salt
• 1/8tsp - Cayenne pepper
• 1T - Sugar
• 1 Clove - Garlic
• 1/4C - Salad oil

1. Combine dressing and shake for 1 minute.
2. Roll chicken in flour, paprika, and salt mixture and brown on both sides in butter
3. Pour dressing over browned chicken and let stand not less than 1/2 hour, basting often (can stand most of the day)
4. Brown potatoes in small amount of butter
5. Separate and saute mushrooms - sliced stems and caps
6. Place ham in casserole
7. Cover each ham slice with sliced sauteed mushroom stems
8. Put one chicken breast on each slice
9. Add browned potatoes, filling in spaces
10. Pour remaining sauce over entire casserole
11. Cover and bake 350F for 45 minutes to 1 hour
12. Baste several times with drippings in casserole
13. Last 15 minutes - arrange large sauteed mushroom caps over dish and continue to bake, covered until done

dish, chicken, flour, paprika, salt, ham, mushrooms, potatoes, butter, t, t, t, salt, cayenne pepper, t, clove garlic, salad oil

Taken from www.epicurious.com/recipes/member/views/chicken-supreme-53058681 (may not work)