Chicken Orleans
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless, skinless |
|
| 1 | stick |
butter
|
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | cup |
cooking sherry
|
* |
| 15 | ounces |
cream of mushroom soup
|
|
| 1 | x |
parsley leaves
and rosemary, to taste |
*
|
| 1 | each |
celery stalks
cut |
|
| 1 | each |
onions
cut into chunks |
|
| 1 | x |
lime juice
|
*
|
| 1 | x |
all-purpose flour
seasoned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless, skinless |
|
| 113 | g |
butter
|
|
| 1 | each |
garlic cloves
crushed |
|
| 118 | ml |
cooking sherry
|
* |
| 433.5 | ml/g |
cream of mushroom soup
|
|
| 1 | x |
parsley leaves
and rosemary, to taste |
*
|
| 1 | each |
celery stalks
cut |
|
| 1 | each |
onions
cut into chunks |
|
| 1 | x |
lime juice
|
*
|
| 1 | 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.
