"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Wine Baked Chicken Recipe

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This recipe for Wine Baked Chicken, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
2-4 chicken breasts (boneless/skinless, but can use bone-in/skin on)
2 T Dry vermouth
Parmesan cheese (the kind in the green can)

Directions:
Directions:
Place chicken in baking dish. Spoon can of soup evenly over chicken. Drizzle Vermouth over chicken. Coat liberally with parmesan cheese. Bake 1 hour at 350.

 

 

 

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