Lemon And Orange Chicken Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 50 Min
Ready In1 Hr 55 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Ingredients
| Chicken breasts and chicken pieces, generally with skin removed | ||
| Mushrooms | 1/2 Pound, sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Light cream | 1/4 Cup (16 tbs) | |
| Mushroom soup - 2-10 oz. tins | ||
| Orange | 1/2 | |
| Lemon | 1/2 | |
| Butter - 1/3 cup (or use margarine of the same quantity | ||
| Cooking sherry | 1 1/2 Ounce | |
| Parsley | 1/4 Cup (16 tbs) | |
| Basil | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Fry the chicken quickly in butter or margarine (after coating with flour) by turning frequently until light brown.
2) Arrange in large casserole dish after taking away from pan.
3) Using the leftover juices from the pan, fry briefly the mushrooms and onion until a bit-soft, then add mushroom soup and cream or milk.
4) Ladle all of this mixture over the chicken.
5) Now add the sherry on top.
6) Into the casserole surface, arrange the fruit slices .
7) Add basil, parsley, salt and pepper.
8) Bake at 350°F 1 1/2 hours, covering the casserole with lid.
SERVING
9) Serve hot.
1) Fry the chicken quickly in butter or margarine (after coating with flour) by turning frequently until light brown.
2) Arrange in large casserole dish after taking away from pan.
3) Using the leftover juices from the pan, fry briefly the mushrooms and onion until a bit-soft, then add mushroom soup and cream or milk.
4) Ladle all of this mixture over the chicken.
5) Now add the sherry on top.
6) Into the casserole surface, arrange the fruit slices .
7) Add basil, parsley, salt and pepper.
8) Bake at 350°F 1 1/2 hours, covering the casserole with lid.
SERVING
9) Serve hot.
Chef
