Title: Chicken Orleans
Categories: Poultry
Yield: 6 Servings

6 Chicken breasts, boneless,
Skinless
1 Stick butter
1 Cl Garlic, crushed
1/2 c Cooking sherry
15 oz Can mushroom soup
Parsley and rosemary to
Taste
1 Stalk celery, cut
1 cn (small) onions, or
1 onion cut into chunks
Lime juice
Seasoned flour (add beau
Monde and pepper to flour)

Brush chicken with lime juice; coat with seasoned
flour. Brown in 1 stick butter. Remove chicken and
add to butter, 1 clove garlic, 1/2 cup cooking sherry
and 1 15- ounce can mushroom soup. Place layer of
chicken in casserole. Sprinkle with parsley and
rosemary; cover with sauce. On top, put 1 stalk of cut
celery and 1 small can of white onions. Bake 2 hours
at 285-300 F; cover for first hour. Serve sauce over
rice.

Typed for you by Loren Martin, Cyberealm BBS Watertown
NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini