Chicken Orleans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Chicken breasts, boneless,
Skinless,
1 Stick: butter,
1 centiliter: Garlic, crushed
1/2 cup: Cooking sherry,
15 ounce: 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),
Directions:
Brush chicken with lime juice; coat with seasoned flour. Brown in 1
stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2
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
Source from luhu.jp
stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2
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
Source from luhu.jp
Tags
Poultry