3 large chicken breasts
Salt & pepper
1/4 cup butter
2 cans mushroom soup (chicken or celery)
3/4 cup sherry or Sauterne
1 5-ounce can water chestnuts or almonds
1 cup mushrooms and liquid
2 tablespoons green pepper
1/4 teaspoon thyme


Season chicken with salt and pepper, flour slightly and brown in butter. Arrange in shallow {baking} pan. Add soup to drippings; heat slowly; add sherry and other ingredients. Pour over chicken. Bake 350-degrees – covered for 30 minutes; uncovered for 30 minutes. 

Serves 6. 


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