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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