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Chicken Francese Recipe

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This recipe for Chicken Francese is from The Koplitz Family Cookbook Project, 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:  
One package of chicken cutlets approximately 1 ½ pounds or chicken tenders
Two cans of Campbell’s Cream of Mushroom Soup
One and three quarter cups of milk
One half cup of fresh parsley or 2 tablespoons of dried parsley
One half cup of real lemon juice (add more if you like)
One can of Chicken Broth or 8 ounces
One jar of sliced mushrooms 6 ounces Green Giant – not drained
One can of artichoke hearts - 14 ounces - drained
Flour
2 sticks of Salted Butter

Directions:
Directions:
Preheat oven to 400. Open Artichoke heart can and cut each artichoke heart in four, place in sauce pan with cream of mushroom soup, milk, parsley, lemon juice, chicken broth and mushrooms. Simmer on low and stir often. Mixture is done when hot and there the cream of mushroom soup no longer has lumps.

In a frying pan melt butter. Dreg chicken in four and then fry in butter until golden brown. Drain on paper towels. When all the chicken has been fried, place it in a tray and cover with the mixture that has been simmering in the sauce pan.

Cook in the oven for 30 to 40 minutes.

Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
This is an easy recipe that can be doubled or tripled for a party. Serve it over noodles or plain rice.

 

 

 

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