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Supremes En Vermouth

A home-style Supremes En Vermouth made with Sour Cream Small, Pepperige Farm Herb Stuffing, and Cream Of Mushroom Soup. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 pkg
• 1 pkg
• 1 can

Method (preview)

1. 1

   Skin & bone chicken breasts, cut each in half and dip in sour cream.

2. 2

   Roll in bread crumbs, roll up and place in greased baking pan.

3. 3

   Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes.

4. 4

   Sauce: Serve with a sauce made of 1 can condensed

5. 5

   Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling.

6. 6

   Mrs. Harold T.

7. 7

   Cook