| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 1/4 |
ts |
Savory |
| 6 |
|
Whole chicken breasts, boned and skinned |
| 5 |
tb |
Butter |
| 1 |
lb |
Mushrooms, sliced |
| 2 |
|
Onions, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Chopped parsley |
|
|
Additional salt, pepper, and savory to taste |
| 1/2 |
c |
Each chicken broth, white wine, and orange juice |
| 2 |
ts |
Brown sugar |
| 1 |
|
10 oz. pkg. each frozen snow peas, green peas, and artichoke hearts |
INSTRUCTIONS
Combine flour, 3/4 tsp. salt, pepper, and savory and coat chicken breasts.
Brown chicken in 3 tbsp. butter and transfer to a 2 qt. casserole.
Melt remaining 2 tbsp. butter and saute mushrooms, onions, garlic, and
parsley. Add additional salt, pepper, and savory. Stir in the broth, wine,
juice, and brown sugar. Pour sauce over the chicken.
Cover the casserole with foil and bake at 350°F for 45 minutes. Remove from
oven and add frozen snow peas, green peas, and artichokes. Return to oven
and bake uncovered for 20 minutes. Yield: 6 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Jr. League of Morristown, New Jersery (The
Eastern Jr. League Cookbook)
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 10, 1998
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