Chicken Supreme En Vermouth - Adoptee - cooking recipe

Ingredients

CHICKEN
3 large boneless skinless chicken breasts (about 8 oz each)
2 cups sour cream
1 (6 ounce) packet Pepperidge Farm Herb Stuffing
1/4 lb butter, melted
1/4 cup vermouth, dry
8 ounces fresh mushrooms, sliced (any variety)
SAUCE
1 (10 1/2 ounce) can cream of mushroom soup
1 cup light cream
2 tablespoons vermouth

Preparation

CHICKEN:
Heat oven to 350\u00b0F.
Grease a 9X13 baking pan.
Cut each breast in half through the thickness(should look like a cutlet) and dip in sour cream.
Cover with bread crumbs, roll up and place in greased baking pan.
Sprinkle with sliced mushrooms. (SEE NOTE!).
Drizzle with melted butter and vermouth.
Bake for 40-45 minutes.
SAUCE:
Serve with a sauce made of Cream of Mushroom (or cream of chicken or both)soup diluted with light cream and vermouth. Heated to bubbling.
NOTE:
You could saute the mushroom slices in butter and add to the sauce instead of the chicekn.