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Recipe for family meals :

Chicken Supremes in Vermouth

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


3 x chicken breasts. large
1 pk sour cream, small
1 pk herb stuffing
1/4 lb butter, melted
1/4 cup vermouth, dry
1 tin cream of mushroom soup
1 x light cream

1 can condensed cream of Mushroom soup diluted with
1/2 can of light cream
1/2 can vermouth


  • Skin and bone chicken breasts.
  • Cut each in half and dip in sour cream.
  • Roll in bread crumbs, roll up and place in greased baking pan.
  • Drizzle with melted butter and vermouth and bake at 350°F for 40 - 45 minutes.


  • Serve with sauce made with condensed cream of Mushroom soup diluted with half a can of light cream and half a can of vermouth and heated to bubbling.

Serves: 6