Chicken Sherried: Dhahran Theatre Group Cookbook, 1993

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Chicken Parts
Flour
Paprika
1/4 Cup celery
2 Onions, sliced in rings
Salt and pepper
1 Can Cream of chicken or mushroom soup
Cooking sherry - 2 or 3 Tablespoons to taste

Directions:

Mix flour with paprika, salt & pepper; coat chicken pieces in the mixture.

In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil. Pour the sauce over the chicken in the baking dish (should be enough to nearly cover the chicken).

Bake, uncovered at 350F for 30 to 40 minutes.

Linda Esposito