| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bake-, Shoppe | 4 | Servings | |
INGREDIENTS
| 4 | Whole Chicken Breasts, boned | |
| 1 | lb | Fresh Mushrooms, <OR> |
| 1 | Can Button Mushrooms | |
| 1 | Can Onions, drained | |
| 1 | Cream Of Chicken Soup | |
| undiluted |
INSTRUCTIONS
Salt and pepper chicken and brown in butter, sauté with mushrooms, place the chicken in flat casserole, spread the sauteéd mushrooms and onions over the chicken. Dilute the cream of chicken soup with 1/2 cup Sauterne wine (dry). Pour this over the chicken. Cover with heavy duty foil and bake 3 hours at 275°. Serves 4 to 6 Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: W. A.Brooks Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Mar 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 79.2mg
Sodium: 601.6mg
Potassium: 656.6mg
Carbohydrates: 28.4g
Fiber: <1g
Sugar: 21.5g
Protein: 30.1g