Dredge chicken in flour mixed with salt, pepper and paprika. In a skillet,
brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more
butter and brown remaining breasts. Place chicken in 13x9x2 baking dish.
Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf
and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over
chicken. Sprinkle with bacon, cover and bake at 325 for 1-1/2 hours. This
can be prepared a day ahead, then baked before serving. Good served with
rice.
MRS OLIE D. BROWN
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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