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CATEGORY CUISINE TAG YIELD
Meats Poultry 4 Servings

INGREDIENTS

3 10 oz pk frozen BYERLY'S WIL
1/3 c Butter or margarine
1/3 c Flour
1/2 t Salt
1/2 t Paprika
1/4 t Pepper
4 Chicken breast halves skinle
8 oz Fresh mushrooms, sliced
1/4 c Brandy

INSTRUCTIONS

Prepare soup according to pkg. directions. Combine flour and
seasonings. Coat chicken in flour mixture. Melt margarine in heavy  12"
skillet. Saute chicken over medium heat until golden brown on  both
sides (about 5 min.). Stir in mushrooms, saute until browned  (about 4
min.) Remove any visible fat in bottom of skillet. Sprinkle  brandy
over the cooked chicken. Stir in warm soup. Reduce heat to  low.
Simmer, covered, until chicken is cooked through (about 10  min.),
stirring occasionally to prevent chicken from sticking to  skillet.
Remove chicken to heated serving platter. Serve with brown  rice.
Serve sauce in gray boat. **I put the browned chicken breasts  in a
9x13 pan and poured the sauce over all and cooked in a 325  degree oven
for about 1-1/2 hrs.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 2.3mg
Sodium: 413.8mg
Potassium: 204.3mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 1.2g
Protein: 2.9g


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