Recipe courtesy Suzy Stewart, Tulsa, OK. Preparation: 5 boneless, skinless chicken breasts
Flour to lightly dust chicken
Butter to brown chicken
2 Tbs. butter
1 green bell pepper, chopped
1 white onion, chopped
1 can cream of mushroom soup
Salt and pepper to taste
1 cup cooking sherry or dry sherry
1 cup milk Preparation: Cube chicken breasts and dredge in flour, then brown in butter. When done, place chicken in bottom of lightly greased casserole dish. Set aside. In a skillet, melt butter and saute bell pepper and white onion until onion is transparent, about 1 minute. Add sherry, milk, salt and pepper to taste and cream of mushroom soup to peppers and onions and heat to a boil. Pour soup mixture over chicken. Bake in preheated 350-degree oven for 1 hour. Serve over wild rice. Servings: 4 We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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