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Herbed Chicken Breasts |
Serves: 6
Print this Recipe
3 chicken breasts halved
Salt and freshly ground pepper to taste
1/4 cup margarine
1 10 1/2-ounce can cream of chicken soup
1/4 cup vermouth
1/2 cup chicken broth
1 5-ounce can water chestnuts sliced, drained
1/4 pound mushrooms fresh, thinly sliced
1/4 cup onions minced
1/4 cup green bell peppers minced
1/2 teaspoon thyme dried, crushed
Skin chicken breasts; lightly salt and pepper. In a skillet, brown chicken in margarine; remove to a greased 9 x 13-inch baking dish. To drippings in skillet, add soup, vermouth, and chicken stock; cook, stirring, until smooth. Add water chestnuts, mushrooms, onion, green pepper, and thyme. Bring to boil; pour over chicken and cover with foil. Bake in a preheated 350° F oven for 25 minutes. Remove foil and bake 15 minutes longer. Serve with hot rice.
Herbed Chicken Breasts comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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