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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fruited Chicken in Creme Recipe

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This recipe for Fruited Chicken in Creme is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2T butter or margarine
2T olive oil
6 large chicken breasts (2 1/2 - 3#)
1/2 cup light cream
1/2 cup dry sherry
1 can (13 1/2 oz) pineapple tidbits drained
1/2 cup (or more) green grapes
1 can (6oz) sliced mushrooms drained
Directions:
Directions:
Heat oven to 350. Heat butter and oil in baking dish (13 1/2x9x2). Place chicken pieces skin side up in baking dish for 1 hour. Heat soup, cream and sherry in saucepan, stirring occasionally. Stir pineapple, grapes and mushrooms into soup mixture. Remove baking dish from oven, drain off fat. Pour soup mixture over the chicken, cover baking dish with foil and bake for 15 to 20 minutes longer
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This was JC's favorite chicken dish!

 

 

 

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