Rosalyn Carter’s Chicken Supreme
1/4 cup milk
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
8 large half chicken breasts, boned, or 1 whole chicken, cut up
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups chicken broth
1/4 cup brandy
1/2 cup red wine
1 (4 ounce) jar sliced mushrooms (optional)
Beat egg with milk in a pie plate. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish.
Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender.