| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 5 | lb | Skinless; boneless chicken breasts |
| Flour | ||
| Olive oil | ||
| 2 | Green peppers | |
| 2 | Onions | |
| 1 | lb | Whole mushrooms; sliced |
| 1 | cn | Chicken broth |
| Cream sherry to taste |
INSTRUCTIONS
Pound chicken breasts and coat with flour. Saute chicken in olive oil until lightly brown and place in roasting pan. Saute vegetables and place in pan on top of the chicken. Pour can of soup and sherry over the chicken and vegetables. Bake at 350 for one hour. Posted to JEWISH-FOOD digest by Karyn Frank <frank@cats1.admin.pps.pgh.pa.us> on Jan 4, 1999, converted by MM_Buster v2.0l.
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