The Abqaiq Cookbook - 1973

4 chicken breasts
1 can cream of chicken soup
½ soup can red or white wine or water
¼ cup fresh parsley or 1 tbsp. dried
2 tbsps. Margarine
2 tbsps. Flour
¼ tsp. white pepper
½ cup chopped Swiss cheese
¼ tsp. paprika

Put chicken in pot; add soup, wine or water, and parsley. Boil for 1 hour, covered, occasionally turning chicken. Remove chicken after cooking and reserve broth. Bone chicken and discard skin and bones. Put chicken in baking dish. In skillet, heat margarine; add flour, cook, stirring till golden. Add reserved broth; stir till smooth and thickened. Add salt and pepper. Pour over chicken in baking dish, spread chopped cheese over and sprinkle with paprika. Bake at 400 degrees for ½ hour or until cheese is melted and bubbly. Serve with buttered, cooked wide noodles.

Yield: 4 servings

Nancy Hahn