| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 8 |
|
Chicken breast halves |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Parmesan cheese |
| 2 |
c |
Fresh sliced mushrooms |
INSTRUCTIONS
Melt butter in a 9x13 pan. Dip chicken breasts in butter and put skin side
up in pan. Sprinkle with salt, tarragon and pepper. Bake, covered, for 50
minutes at 375°. Combine sour cream and cheese. Blend sour cream and cheese
mixture with drippings from chicken. Add mushrooms to chicken and pour
sour cream and drippings mixture over chicken. Bake, uncovered, for 10 more
minutes and serve. Yield: 8 servings.
JULIE FULGHAM (MRS. EDWARD)
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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