Chicken orleans

Yield: 6 servings

Measure Ingredient
6 Chicken breasts, boneless,
Skinless
1 Stick butter
1 Cl Garlic, crushed
½ cup Cooking sherry
15 ounces Can mushroom soup
Parsley and rosemary to
Taste
1 Stalk celery, cut
1 can (small) onions, or
1 onion cut into chunks
Lime juice
Seasoned flour (add beau
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

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