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.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- GREEK LEMON CHICKEN







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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