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CHICKEN ORLEANS

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Chicken breasts, boneless,

  2. Skinless 1 Stick butter

  3. 1 Cl Garlic, crushed

  4. 1/2 c Cooking sherry

  5. 15 oz Can mushroom soup

  6. Parsley and rosemary to

  7. Taste 1 Stalk celery, cut 1 cn (small) onions, or 1 onion cut into chunks

  8. Lime juice

  9. Seasoned flour (add beau

  10. Monde and pepper to flour)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 —–

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