Chicken mexican supreme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Whole chicken breasts (up to 10) | |
| 2 | tablespoons | Butter |
| 1 | Onion, chopped | |
| 2 | Bell peppers, chopped | |
| 1 | Clove garlic, minced | |
| 1 | can | (1 lb) tomatoes |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Black pepper |
| 8 | ounces | Fresh mushrooms, sliced |
| 4 | tablespoons | Fres parsley, chopped |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Oregano |
| 2 | tablespoons | Flour, dissolved in: |
| 1 | tablespoon | Water |
Directions
Simmer chicken in salted water until tender; let cool; bone; reserve borth.
In skillet with butter, saute next 3 ingredients; add to 2 cups broth. To broth mixture, add tomatoes and next 6 ingredients; cook over medium heat 15 minutes; thciken with flour mixture. Put chicken in shallow baking dish; cover with sauce; bake at 400 for 30 minutes. Delicious. Serves 6-8.
"This dish was served at the White House while Lyndon B. Johnson was President." From Great Flavors of Texas.
Lou Parris, Houston, The Great State of Texas Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 13:15:55 -0500 From: "Lou B. Parris" <lbparris@...>