TigerKat
DIS Legend
- Joined
- Apr 29, 2006
- Messages
- 39,771
Royal Baked Chicken
6 boneless skinless breasts
4 Tbsp. margarine
1 Tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 Tbsp. flour
1 can cream of chicken soup
1 c. dry white wine
1/2 c. heavy cream (I use half & half)
1 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 can artichoke hearts, drained
6 green onions, chopped
2 Tbsp. chopped parsley
Preheat oven to 350. In a large skillet, brown chicken on all sides in margarine and oil, about 10 minutes over medium high heat; transfer to a 13x9 casserole dish. In same skillet saute mushrooms until tender; stir in flour, then soup, wine, and one cup water; stir until smooth. Simmer until sauce thickens, stirring frequently and scraping pan bottom well. Add cream, salt, tarragon and pepper and pour sauce over chicken. Bake, uncovered, for one hour. Add artichokes, green onions and parsley and bake 5 minutes more or until heated through. Serve with rice or pasta. Enjoy!!
6 boneless skinless breasts
4 Tbsp. margarine
1 Tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 Tbsp. flour
1 can cream of chicken soup
1 c. dry white wine
1/2 c. heavy cream (I use half & half)
1 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 can artichoke hearts, drained
6 green onions, chopped
2 Tbsp. chopped parsley
Preheat oven to 350. In a large skillet, brown chicken on all sides in margarine and oil, about 10 minutes over medium high heat; transfer to a 13x9 casserole dish. In same skillet saute mushrooms until tender; stir in flour, then soup, wine, and one cup water; stir until smooth. Simmer until sauce thickens, stirring frequently and scraping pan bottom well. Add cream, salt, tarragon and pepper and pour sauce over chicken. Bake, uncovered, for one hour. Add artichokes, green onions and parsley and bake 5 minutes more or until heated through. Serve with rice or pasta. Enjoy!!