Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1¼ teaspoon | Savory |
| 6 \N | Whole chicken breasts, boned and skinned |
| 5 tablespoons | Butter |
| 1 pounds | Mushrooms, sliced |
| 2 \N | Onions, chopped |
| 1 \N | Clove garlic, minced |
| 1 tablespoon | Chopped parsley |
| \N \N | Additional salt, pepper, and savory to taste |
| ½ cup | Each chicken broth, white wine, and orange juice |
| 2 teaspoons | Brown sugar |
| 1 \N | 10 oz. pkg. each frozen snow peas, green peas, and artichoke hearts |
Combine flour, ¾ tsp. salt, pepper, and savory and coat chicken breasts. Brown chicken in 3 tbsp. butter and transfer to a 2 qt.
casserole.
Melt remaining 2 tbsp. butter and saute mushrooms, onions, garlic, and parsley. Add additional salt, pepper, and savory. Stir in the broth, wine, juice, and brown sugar. Pour sauce over the chicken.
Cover the casserole with foil and bake at 350øF for 45 minutes.
Remove from oven and add frozen snow peas, green peas, and artichokes. Return to oven and bake uncovered for 20 minutes. Yield: 6 servings. Typed in MMFormat by cjhartlin@... Source: The Jr.
League of Morristown, New Jersery (The Eastern Jr. League Cookbook)