| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts; cut into halves |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Condensed cream of mushroom soup |
| 6 |
c |
Soft bread crumbs |
| 1 |
c |
Milk |
| 1 |
|
Chopped onion |
| 3/4 |
c |
Chopped celery |
| 1/4 |
c |
Butter or margerine; melted |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat oil in skillet until hot. Mix flour, 1 tsp. salt, paprika, and 1/4
tsp. pepper in bowl; coat chicken. Cook chicken in hot oil over medium heat
until brown, about 15-20 minutes. Place in ungreased 2 qt. casserole dish.
Pour mushroom soup over chicken. Toss remaining ingredients in bowl. Spread
mixture on chicken. Cover and cook in 350 degree oven for 1 hour.
Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 21, 1998,
converted by MM_Buster v2.0l.
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