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CATEGORY CUISINE TAG YIELD
Meats, Dairy Jewish 1 servings

INGREDIENTS

5 lb Skinless; boneless chicken breasts
Flour
Olive oil
2 Green peppers
2 Onions
1 lb Whole mushrooms; sliced
1 cn Chicken broth
Cream sherry to taste

INSTRUCTIONS

Pound chicken breasts and coat with flour. Saute chicken in olive oil
until lightly brown and place in roasting pan. Saute vegetables and
place in pan on top of the chicken. Pour can of soup and sherry over
the chicken and vegetables. Bake at 350 for one hour.
Posted to JEWISH-FOOD digest by Karyn Frank
<frank@cats1.admin.pps.pgh.pa.us> on Jan 4, 1999, converted by
MM_Buster v2.0l.

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