Auntie Wendy's chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless skinless chicken breasts
1/4 cup all purpose flour
1/2 tsp salt and garlic powder
1/4 tsp black pepper
1 onion, finely chopped
1 green pepper, finely chopped
1 8 oz tray fresh mushrooms, sliced or slice them yourself
1 can cream of mushroom soup, not light
1/2 cup red or white cooking wine
1 tsp dried oregano
1/2 cup dark raisins
1/4 - 1/2 cup toasted sliced or slivered almonds
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Directions: |
Directions:1. Combine flour, salt, pepper and garlic powder on piece of wax paper. Coat chicken breasts on all sides in the flour mixture.
2. Heat a few tablespoons of vegetable oil over medium-high in 12" skillet or frypan with straight sides. Ovensafe pan will save you from using two pans. Sauté chicken breasts until browned on both sides about 5 minutes per side. Remove from skillet and set aside.
3. Add more oil if necessary to frypan. Sauté onion, green pepper and mushrooms until softened. When mushrooms start to release their liquid, add 2 tbsp of flour to thicken the sauce.
4. Dilute mushroom soup with 1/2 can of water. Pour over vegetables in skillet. Add 1/2 cup wine, oregano, raisins and almonds and stir mixture well. Nestle chicken back into frypan and place in preheated 325ºF oven. Bake covered for 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This recipe has a special story attached to it. This is the first meal that Wendy cooked for us when we became friends after we met in birthing class in Ottawa. DJ was probably no more than a month old and Wendy and Earle had us over for dinner. We shared a great meal and the start of a wonderful friendship, still going strong after 35 years! Serves 4.
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