| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breasts, boneless, | |
| Skinless | ||
| 1 | Stick butter | |
| 1 | Cl Garlic, crushed | |
| 1/2 | c | Cooking sherry |
| 15 | oz | Can mushroom soup |
| Parsley and rosemary to | ||
| Taste | ||
| 1 | Stalk celery, cut | |
| 1 | cn | (small) onions, or |
| 1 onion cut into chunks | ||
| Lime juice | ||
| Seasoned flour (add beau | ||
| Monde and pepper to flour) |
INSTRUCTIONS
Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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