| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Cyberealm, Mom’s best |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1/4 |
ts |
Each ground sage and thyme |
| 4 |
|
Skinless boneless chicken |
|
|
* breasts |
| 2 |
tb |
Butter |
| 1 |
cn |
Cream of chicken soup |
INSTRUCTIONS
1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.
2. In skillet over medium-high heat, in hot butter, cook chicken until
browned on both sides.
3. Add soup and 1/2 c water, stirring to loosen browned bits. Reduce heat
to low. Cover and simmer 5 minutes, or until chicken is no longer pink.
Serve over hot cooked rice.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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