BETTY CARTER'S COMPANY CHICKEN
Yield: 6 servings
1/3 Butter stick 1/4 ts Pepper
1 Chicken* 2 cn Mushroom soup
1 ts Paprika 1 c Chicken stock
1/2 ts Salt 4 tb Sherry
* - 2-3 lb, cut up, or 8 chicken breasts..
Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in
425'F. oven for 15 minutes. While chicken is baking, empty soup into
saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned
chicken and bake at 350'F. for 40 minutes more. Serve with rice.
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