Chicken Sautern Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Chicken Breasts
½ Stick Butter/Margerine
¼ Cup Olive Oil
Flour/Salt/Pepper for browning the chicken
1 large can cream of chicken soup
1 - 2 cans water chestnuts
1 can chicken stock
sliced mushrooms
White Wine or Sautern
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Directions: |
Directions:Lightly dredge the chicken breast in flour seasoned with salt & pepper and brown in a large skillet that has a 1/2 stick of butter and 1/4 cup olive oil. Olive oil helps prevent the butter from burning. Lightly brown the chicken on both sides and place in a baking dish. After all the chicken is browned remove some of the excess oil in the pan and add about 2 - 4 tablespoon of flour and add 1 cup of white wine to de-glaze the pan. when it thickens add about a half can of chicken stock and thicken.
In a separate bowl empty the cream of chicken soup and the sauce from the skillet and blend together. Add the water chestnuts and mushrooms and rest of the chicken stock. Combine together and pour over the chicken in the baking dish. This will probably cover 6 - 8 chicken breasts. Cover with foil and bake in a 300 degree oven for 45 minutes. At the end of the hour remove foil and turn oven to 325 for 15 - 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 Hours |
Personal
Notes: |
Personal
Notes: One of the recipes that Marian loved to cook. Probably her best effort. It was served at three wedding rehearsals (Barb & Max, Greg & Betsy, and Logan & Daniel) and Grandma Bonnie and Grandpa Jim's 50th wedding anniversary
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