Chicken Orleans Recipe - Cooking Index
Chicken Orleans Recipe - Cooking Index
| 6 | Chicken breasts - boneless | |
| Skinless | ||
| 1 | Butter | |
| 1 | Garlic - crushed | |
| 1/2 cup | 118ml | Cooking sherry |
| 1 | Mushroom soup | |
| Parsley and rosemary to | ||
| Taste | ||
| 1 | Celery - cut | |
| 1 | Onions - or (small) | |
| 1 | Onion cut into chunks | |
| Lime juice | ||
| Seasoned flour - (add beau | ||
| Monde and pepper to flour) |
Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce.
On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice.
Source:
Porter Lansing
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