Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Whole chicken breasts split; skinned & boned |
2 tablespoons | Butter |
3 mediums | Sweet potatoes; cooked & cut up |
¼ cup | C dry sherry |
1 can | Cream of mushroom soup |
1 tablespoon | Orange juice |
¼ teaspoon | Rubbed sage |
\N \N | Orange slices & chopped parsley |
Pound chicken to ¼" thickness.
In skillet over medium heat, in hot butter, cook and stir potatoes 1 minute. Add sherry. Heat to boiling. Boil 1 minute.
Stir in soup, orange juice and sage. Arrange chicken in skillet. Reduce heat to low. Cover, simmer 20 to 25 minutes until chicken is fork-tender.
Garnish with orange slices and parsley.
NOTES : 1 lb turkey breast slices may be substituted.
Recipe by: Unknown
Posted to TNT Recipes Digest by Susbal <Susbal@...> on Mar 20, 1998