| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mr. food, Mrfood3 | 1 | servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| One 3 – 3 1/2 pound chicken; cut into 8 pieces | ||
| ; and rinsed (not | ||
| ; dried) | ||
| 1/3 | c | Vegetable oil |
| 4 | md | Onions; thinly sliced |
| 1 | lb | Fresh mushrooms; sliced |
| 2 | cn | Condensed cream of mushroom soup; (10 3/4 ounces each) |
| 1/2 | c | White Zinfandel wine |
INSTRUCTIONS
In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating well. In a soup pot, heat the oil over medium heat. Cook the coated chicken in batches for 4 to 5 minutes per side, until browned. Drain on a paper towel-lined platter. Add the onions and mushrooms to the pot and saute for 5 minutes. Return the chicken to the pot and stir in the soup and wine. Reduce the heat to medium-low, cover, and simmer for 55 to 60 minutes, or until the chicken is tender and no pink remains, stirring occasionally. NOTE: Why not make this a complete meal by serving it over cooked rice or curly noodles? Converted by MC_Buster. NOTES : 4 to 6 servings Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”