By F. Keith Johnson
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Extra resources for 300 Chicken Recipes
Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings. ------------------------ CHICKEN SHERRY 6 chicken breasts, boned 3/4 c. olive oil 1 stick butter or margarine 1/4 bunch parsley 1 onion, chopped 2 c. beef consommé 3/4 c. tomato juice 1/2 c. dry sherry 4 tbsp. flour Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster.
Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter. ------------------------ HONEY BAKED CHICKEN 3 or 4 lbs. chicken, cut up 1/2 c. margarine, melted 1/2 c.
Milk Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6. ) box Wheat Thins, crushed 2 c. ) can water chestnuts, sliced 2 cans cream of chicken soup 1 c. Hellmann's mayonnaise 1 c. cheddar cheese, grated 1 stick butter or margarine Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish.
300 Chicken Recipes by F. Keith Johnson
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