| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless; boneless chicken breasts |
| 1/2 |
c |
Flour; seasoned with salt and pepper |
| 3 |
tb |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
cn |
Cream of celery soup |
| 1 |
c |
Milk |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground cumin |
INSTRUCTIONS
From: jwendel@redshift.com (Jennifer Wendel, Monterey, California, USA)
This is my family's favorite chicken recipe. Dredge the chicken pieces in
the flour, and brown thoroughly in the olive oil. Remove chicken from pan
and saute onion in remaining oil(you can add more oil if necessary)until
brown. Add celery soup, thyme and cumin plus salt and pepper to taste. Stir
in milk, bring to a boil and then return chicken to pan. Cover and simmer
over very low heat for 30 minutes, stirring often. Serve over rice.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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