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French style baked chicken
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| Artist: |
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| Categories: |
Baked, Chicken, Exotic, French, Poultry, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Chicken 3-3?lbs cut up | | | Garlic powder | | | Paprika | | 1
| can | Cream of mushroom soup | | 1
| cup | Whipping cream | | 1
| can | Water chestnuts | | 1
| | Jar pimiento (optional) | | 1/2
| cup | Toasted slivered almonds | | 1
| pack | Frozen peas |
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Procedures:
| 1 | Remove skins from chicken. | | 2 | place in baking dish in one layer. | | 3 | Sprinkle with garlic powder and paprika. | | 4 | in separate bowl, combine soup, cream and water chestnuts. | | 5 | Spoon over chicken. | | 6 | bake, uncovered, at 350 °F for 1 hour or until chicken is tender. | | 7 | add peas. | | 8 | Sprinkle with pimiento, if used. | | 9 | bake 10 minutes longer. | | 10 | Sprinkle with almonds, if used. | | 11 | good served with: cooked rice or noodles, a tossed salad and crunch french bread. | | 12 | tips: for a more festive dish, use chicken breasts. | | 13 | Remove skins. | | 14 | For a more pronounced flavor, brown chicken first in butter. | | 15 | calories: 602 each |
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