| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breast halves; boned and skinned | |
| Salt | ||
| Freshly ground pepper | ||
| Paprika | ||
| 1/2 | Stick butter | |
| 1/2 | lb | Fresh mushrooms |
| 1/2 | Stick butter | |
| 1/4 | c | Sherry |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | c | Sour cream |
| 1 | cn | (2.8-oz) Durkees onion rings (optional) |
INSTRUCTIONS
Place chicken breasts in a 9x13 baking dish. Sprinkle each piece of chicken with salt, pepper, and lots of paprika. Cut 1/2 stick of butter into pats and top chicken breasts. Bake, covered, for 1 hour at 350°. Wash mushrooms. Slice some in half, leave some whole. Saut. in butter and sherry over medium heat in a heavy skillet. When chicken is done, remove from baking dish. Add mushrooms (including juice), soup, and sour cream to drippings. Mix well. Return chicken to dish and partially cover with sauce mixture. Top with onion rings and bake, uncovered, for 10 to 15 more minutes. Serve with sauce spooned on top. Yield: 8 servings. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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