Chicken Supreme

This is one of my favorite ways to do chicken. Absolutely delicious and a perfect match to dirty rice. This is also one of my top picks when bringing a meal to someone else. Nothing too spicy to upset the newborn of a nursing mother (although you may want to opt for a white rice instead of the dirty rice). Also a very tender chicken which means it's easy to eat for all ages. From the MacGregor Bergthaler Mennonite Church cookbook, submitted by Sharon T.

Chicken Supreme

• 1/3 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika
• 4 chicken breasts
• 4 tbsp butter of margarine
• 10 oz can cream of mushroom soup
• 10 oz can mushroom pieces (drained)*
• 1/4 cup apple juice
• 1 medium carrot (cut into thin strips)**

Combine flour, salt, pepper and paprika in bag. Shake to mix well. Add damp chicken breasts, one at a time. Shake to coat. Melt butter in frying pan. Add chicken and brown well. Transfer to casserole. Empty soup into bowl and add drained mushrooms and apple juice. Stir well. Pour over chicken. Cover. Bake in 350 oven for one hour. Peel carrot and cut into 2 or 3 inch lengths. Cut into very thin strips. Add to chicken. Continue to cook, covered, for 15 minutes or until chicken is tender. Serve with brown rice. Serves 4.

* I prefer mushroom pieces, but my mushroom loving husband prefers whole mushrooms. I make it according to what I have on hand.

**I often add more carrots, just to get in some vegetables. I slice them as it's easier for my three year old to eat.