Chicken Orleans
Submitted by brighteyes24
Lime-kissed chicken breasts browned in butter, then baked low and slow in a sherry mushroom sauce with rosemary, celery, and pearl onions. Served over rice.
YIELD
6 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsLow heat, long bake, big flavor. That’s the New Orleans way.
Chicken breasts get brushed with lime juice, dusted in seasoned flour, and browned in a whole stick of butter. Then they settle into a casserole under a sauce of cooking sherry, garlic, and cream of mushroom soup, sprinkled with parsley and rosemary. Celery and white onions go right on top.
Two hours of gentle baking transforms everything into a velvety, sherry-scented dish that’s somewhere between a braise and a casserole. Spoon the sauce generously over rice and don’t leave a drop behind.
Pro Tips
- The lime juice on the chicken before flouring adds a subtle brightness that you’ll taste through all that rich sauce. Don’t skip it.
- Cover the casserole for the first hour, then uncover for the second. This lets the chicken braise gently before the sauce reduces and thickens.
- Use cooking sherry, not drinking sherry. Cooking sherry has added salt that seasons the sauce as it bakes.
Ingredients
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.
Comments
