Ingredients:
Ingredients of chicken:
4 ea. boneless chicken breasts, split in half
salt and pepper to taste
1/4 cup melted butter
1 cup sliced cranberries
1/3 cup granulated sugar
1 ea. small stalk of celery coarsley chopped
1 ea. small apple, peeled, cored and diced
2 cups plain croutons
1/4 cup chopped onion
3/4 stick butter
1/4 cup chicke stock or canned chicken bouillon
1 tsp. poultry seasoning
Ingredients for Supreme sauce:
1 cup chicken stock or canned chicken bouillon
1 1/2 cups heavy cream
1 1/2 tbsp. butter
1 tbsp. cornstarch
1 tbsp. flour
salt and pepper to taste
1 tsp. chopped parsley

Directions:
Procedure for chicken:
1. Season chicken breasts with salt and pepper; baste with melted butter, place on buttered
sheet pan and bake in 350 F preheated oven until done approximately 50 minutes.
Baste frequently with drippings to avoid dryness.
2. Sprinklesugar over cranberries; mix well and let stand for a few minutes.
3. Melt butter in a sauce pan; add onion and celery; cook on low heat for a frew minutes.
Celery should remain crisp.
4. Combine celer, onion, cranberries and all remaining ingredients. Mix well.
5. Place in buttered roasting pan and bake at 350 F preheated oven for 15 minutes.
Procedure for Supreme sauce
1. Heat chicken stock and 1 cup cream in sauce pan.
2. Dissolve flour and cornstarch in remaining 1/2 cup of cream.
3. When chicken stock is boiling, add flour and cornstarch mixture slowly, stirring
constantly until smooth. Reduce heat and simmer for 10 minutes.
4. Add butter and parsley, mix well.

Service:
1. Mound the dressing in the center of the the serving platter.
2. Arrange chicken breast around the dressing.
3. Pour sauce over the chicken breast.
4. Garnish with parsley sprigs.
There was also a breast of chicken pilgram which had a cranberry sutffing....