GREAT AND EASY CHICKEN CASSEROLE
2 lg. ch
i
c
k
e
n b
r
easts, halved
1 tbsp. margarine
1 can cre
a
m of chic
k
e
n soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, s
l
iced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until
g
olden bro
w
n.
Remove to baking dish. Combine
r
est of ing
r
edients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and co
v
e
r w
i
th foil.
Bake at 350 degrees for 25 minutes.
Uncover and continue
cooking for another 25 minutes.
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GREEK LEMON CHICKEN
--MARINADE:--
1 c. fruity white w
i
ne
1/4 c. olive oil
1/4 c. fre
s
h lemon ju
i
ce
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pe
p
per
3 cloves garlic, crushed
6 whole lg. chicken breasts, b
o
ned and skinned
3 tbsp. olive oil
2 tbsp. butter
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