HERBED CHICKEN
Meat, Seafood and Poultry
Ingredients
- 5 whole chicken breasts, split
- salt and pepper, to taste
- 1/2 cup butter
- 1 cup cream of chicken soup
- 3/4 cup sherry
- 1 (5 oz) can water chestnuts, sliced
- 1 (3 oz) can mushrooms
- 2 tablespoons chopped green pepper
- 1/4 teaspoon thyme
- 1/2 cup sour cream
Directions
Brown chicken in butter. Mix remaining ingredients and add to melted butter and mix well.
Put breasts on flat greased casserole and pour gravy over.
Bake, covered, at 350° for 1 to 1 1/2 hours until done. Serve with buttered parsied rice.
Put breasts on flat greased casserole and pour gravy over.
Bake, covered, at 350° for 1 to 1 1/2 hours until done. Serve with buttered parsied rice.
Source: PDF page 137
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