Chicken orleans

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

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