| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Dairy | Casseroles, Fruits, Chicken | 8 | Servings | |
INGREDIENTS
| 6 | Boneless chicken breasts; Whole, split | |
| 3/4 | c | Flour |
| 2 | ts | Salt |
| 1 1/2 | ts | Paprika |
| 1/3 | c | Butter |
| 1/2 | c | Slivered almonds |
| 1 1/4 | c | Water |
| 1 | cn | Condensed beef consomme |
| 2 | tb | Catsup |
| 1 | c | Sour cream |
| 1 | lg | Can peach halves; drained |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
GARNETT PJXG05A Preheat oven to 350 deg. Dredge chicken breasts with mixture of salt, pepper, paprika and flour. Reserve remaining flour mixture. Brown chicken on all sides in hot butter. Remove to a 3-quart casserole. Lightly brown almonds in drippings left in skillet. Stir in remaining flour. Gradually stir in water and consomme. Add catsup, cok and stir until thickened. Remove from heat and stir in sour cream. Pour over chicken and bake, uncovered, for about 1 hour. Arrange peaches, cut side up, on chicken. Sprinkle with cheese and return to oven for 10 minutes. Source: Entirely Entertaining...Jr. Leagues, Montclair, NJ Posted to MC-Recipe Digest V1 #798 by Nancy Berry <[email protected]> on Sep 23, 1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”