Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken breasts, boneless, |
| \N \N | Skinless |
| 1 \N | Stick butter |
| 1 \N | Cl Garlic, crushed |
| ½ cup | Cooking sherry |
| 15 ounces | Can mushroom soup |
| \N \N | Parsley and rosemary to |
| \N \N | Taste |
| 1 \N | Stalk celery, cut |
| 1 can | (small) onions, or |
| \N \N | 1 onion cut into chunks |
| \N \N | Lime juice |
| \N \N | Seasoned flour (add beau |
| \N \N | Monde and pepper to flour) |
Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, ½ cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice.
Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120