CHICKEN ORLEANS

19.12.2008 | Author: Cook | Posted in Chicken
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CHICKEN ORLEANS


Servings: 6
Ingredients: 

  • 6    Chicken breasts, boneless,
    • 

  • Skinless
    • 

  • 1    Stick butter
    • 

  • 1    Cl Garlic, crushed
    • 

  • 1/2 c  Cooking sherry
    • 

  • 15 oz Can mushroom soup
    • 

  • Parsley and rosemary to
    • 

  • Taste
    • 

  • 1    Stalk celery, cut
    • 

  • 1 cn (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, 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

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