Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Creamy Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Creamy Chicken Post by :hlatt Category :Learning Kitchen Author :Unknown Date :March 2012 Read :669

Click below to download : Poultry - Chicken - Creamy Chicken (Format : PDF)

Poultry - Chicken - Creamy Chicken

4-6 boneless, skinless chicken breasts(you can actually use whatver type of chicken you want)
3 Tbl. butter
3 Tbl. oil
5 cloves garlic, minced
1 (8 oz.) container sour cream
2 (10 3/4 oz.) cans cream of mushroom soup
2-3 Cups red wine


Preheat oven to 350 degrees F.

Melt the butter and add the oil. Brown the chicken just slightly. Add the minced garlic. Be careful not to burn the garlic. Drain off the butter and oil.

In a large bowl, mix together the sour creme, mushroom soup and red wine. Mix well.

Place chicken into a 9x13 baking dish. Cover with the mixture of sour cream, soup and wine. Cover with foil and place into a 350 degree oven. Bake for 30-40 minutes until chicken is tender.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Creamy Chicken Hash Poultry - Creamy Chicken Hash

Poultry - Creamy Chicken Hash
2 Tblsp butter or margarine 1 small onion, chopped 1 Tblsp flour 1 tsp salt 3/4 cup light cream (half & half) 2 cups cubed, cooked potatos 2 cup cubed, cooked chicken In medium skilled over moderate heat, cook onion in hot butter until tender (5-6 min). Stir in flour and salt; gradually stir in cream and cook, stirring, until thickened. Stir in potatoes and chicken. Cover; simmer over low heat for about 10 min or until heated through.
PREVIOUS BOOKS

Poultry - Chicken Creamy Baked Breasts Poultry - Chicken Creamy Baked Breasts

Poultry - Chicken Creamy Baked Breasts
8 chicken breasts halves, skinned and boned 8 (4-inch) slices Swiss cheese 1 (10-3/4-ounce) can of cream of chicken soup, undiluted 1/4 cup dry white wine 1 cup herb-seasoned stuffing mix, crushed 1/4 cup butter, melted Preheat oven to 350° F.Arrange chicken in a lightly greased 13x9x2-inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees F for 45-55 minutes. Yield: 8 servings.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT