2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for br
o
wning
1 c. water
Brown chi
c
ken and remove from pot; b
r
own peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water.
Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be sof
t
.
A
dd peeled potatoes in large
c
h
u
nks
and cook for add
i
tio
n
al 15 to 20 minutes until done in gravy.
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CORDON BLEU
3 whole chicken bre
a
st, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in
half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cre
a
m of chic
k
e
n soup
1/4 c. milk
Chopped parsley
Flatten chicken breast.
Top each with
1/2 slice chee
s
e, then h
a
m.
Secu
r
e with toothpicks. In skillet brown chick
e
n side down in margari
n
e or butter. Stir in soup, milk and cover.
Cook over low heat for
20 minutes.
Stir n
o
w
and then.
Top with parsley.
Serves 6.
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