| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 8 | Whole chicken breasts (up to 10) | |
| 2 | tb | Butter |
| 1 | Onion, chopped | |
| 2 | Bell peppers, chopped | |
| 1 | Clove garlic, minced | |
| 1 | cn | (1 lb) tomatoes |
| 1 | ts | Chili powder |
| 1/2 | ts | Black pepper |
| 8 | oz | Fresh mushrooms, sliced |
| 4 | tb | Fres parsley, chopped |
| 1 | ts | Sugar |
| 1/2 | ts | Oregano |
| 2 | tb | Flour, dissolved in: |
| 1 | tb | Water |
INSTRUCTIONS
Simmer chicken in salted water until tender; let cool; bone; reserve borth. In skillet with butter, saute next 3 ingredients; add to 2 cups broth. To broth mixture, add tomatoes and next 6 ingredients; cook over medium heat 15 minutes; thciken with flour mixture. Put chicken in shallow baking dish; cover with sauce; bake at 400 for 30 minutes. Delicious. Serves 6-8. "This dish was served at the White House while Lyndon B. Johnson was President." From Great Flavors of Texas. Lou Parris, Houston, The Great State of Texas Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 13:15:55 -0500 From: "Lou B. Parris" <lbparris@earthlink.net>
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