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Chicken Orleans

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Submitted by brighteyes24

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

6 6
EACH EACH CHICKEN BREASTS
boneless, skinless
1 113
STICK G BUTTER
1 1
EACH EACH GARLIC CLOVES
crushed
½ 118
CUP ML COOKING SHERRY *
15 433.5
1 1
X X PARSLEY LEAVES
and rosemary, to taste *
1 1
EACH EACH CELERY STALKS
cut
1 1
EACH EACH ONIONS
cut into chunks
1 1
X X LIME JUICE *
1 1
X X ALL-PURPOSE FLOUR
seasoned *

Directions

Brush chicken with lime juice; coat with seasoned flour.

Brown in 1 stick butter.

Remove chicken and add to butter, 1 clove garlic, ½ 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 to 300 F; cover for first hour.

Serve sauce over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 429 49% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 679mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 61g
Vitamin A 11% Vitamin C 3%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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