| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts; skin, bone |
| 1 |
c |
Flour |
| 1 |
tb |
Poultry seasoning |
| 2 |
c |
Cream of chicken soup |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Garlic powder |
INSTRUCTIONS
Mix flour, poultry seasoning, garlic powder, dip chicken in mixture. Brown
chicken in vegetable oil (electric skillet). Place chicken on dish sprinkle
with lemon juice, let sit. Combine chicken soup (undiluted) add 2/3 of
(one) can of water, mix with wire whisk add leftover flour mixture. Pour
this over chicken, cover . Cook in skillet for 1-2 hours. MICRO
INSTRUCTIONS Cook on HIGH for 25-30 minutes. Cut chicken ensure fully
cooked. CROCKPOT METHOD: LOW 8-10 hours. HIGH 3-5 hours.
Posted to MM-Recipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998
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