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Selma's Chicken Recipe

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This recipe for Selma's Chicken, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
1 Lipton Onion Soup mix
3/4 Chablis wine
2 cans cream of chicken sop
1 can sliced water chestnuts, drained and washed
1/4 lb.sliced, sautéed mushrooms
flour
thyme
diced scallions
toasted almonds

Directions:
Directions:
Season chicken with salt, pepper and thyme. Dredge with flour to which the dry Onion Soup has been added. Saute 5 minutes on each side with oil. Add the white wine to the frying pan and mix with the 2 cans of undiluted soup. Add the water chestnuts and mushrooms. Cook until blended. Put cutlets in casserole and pour sauce on top and sprinkle generously with scallion and almonds. Bake at 350 degrees for 40 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe came from Myna V.

 

 

 

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