Breast of Chicken Shirley Recipe
Ingredients
| 4 to 5 whole chicken breasts, skinned, boned and split | ||
| Ground pepper | 1 To taste | |
| Paprika | ||
| Butter | 1/3 Cup (16 tbs) | |
| 2 10 3/4-ounce cans cream of chicken soup | ||
| Curry powder | 1/2 Teaspoon | |
| Sour cream | 2 Cup (16 tbs) | |
| Sliced mushrooms | 1 Cup (16 tbs), sauteed | |
| Slivered almonds | 3 1/2 Ounce | |
| Salt | To Taste | |
Directions
Preheat oven to 350°F.
Season chicken generously with salt, pepper and paprika.
Melt butter in large skillet over medium-high heat.
Add chicken and brown quickly on both sides.
Transfer to shallow baking dish large enough to accommodate pieces in 1 layer .
Combine soup and curry.
Pour over chicken, cover and bake 1 hour
Remove chicken.
Stir sour cream, mushrooms and almonds into sauce.
Return chicken to dish.
Spoon sauce over pieces.
Bake uncovered until browned.
Season chicken generously with salt, pepper and paprika.
Melt butter in large skillet over medium-high heat.
Add chicken and brown quickly on both sides.
Transfer to shallow baking dish large enough to accommodate pieces in 1 layer .
Combine soup and curry.
Pour over chicken, cover and bake 1 hour
Remove chicken.
Stir sour cream, mushrooms and almonds into sauce.
Return chicken to dish.
Spoon sauce over pieces.
Bake uncovered until browned.
Chef
