| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry etc |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (desired size), or |
| 3 |
|
Chicken breasts,skin/boned |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion, finely chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
cn |
Cream soup (10oz cans) |
| 20 |
oz |
White wine |
| 1 |
c |
Button mushrooms |
| 2 |
tb |
Parsley, chopped |
| 1 |
ts |
Thyme |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Any cream soup will do, although cream of mushroom is best.
Remove skin from chicken, bone, and cube into bite-size pieces. Bones may
be left in if desired. Skinless, boneless chicken breasts may be used if
dark meat is not desired.
Coat chicken pieces in flour. Brown coated pieces in oil in a large frying
pan. Remove browned chicken to a large casserole dish.
Saut. onion and garlic in same frying pan that was used for chicken. Add
soup and wine (note wine is used to dilute the condensed soup instead of
water). When well mixed add to the chicken casserole.
Add chopped parsley and mushrooms. Small button mushrooms would be best for
size.
Note: if sauce is too thick dilute with chicken stock or wine.
Place casserole in 350F oven for about 1 hour, or until chicken is
completely cooked.
Serve in puff pastry cups with rice, pasta or mashed potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”