Chicken Orleans

07.09.2008 | Author: Cook | Posted in Cyberrealm vol. 5
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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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