| 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.
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