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Meat
and Poultry:
Baked
Chicken
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
(3 pound) chicken
1/4
cup flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
teaspoon paprika
1/4
cup butter or margarine
1
(10-3/4 ounce) can cream of chicken soup
1
(4 ounce) can mushrooms, undrained
1
tablespoon white wine
TO
PREPARE:
Cut
chicken in quarters. Combine flour, salt, pepper and paprika in a
paper bag. Add chicken and shake to coat. In a 425 degree oven,
melt butter in a shallow baking dish which is just large enough to hold
chicken. Arrange chicken in the baking dish skin side down.
Bake, uncovered, for 30 minutes. Remove dish from oven and turn chicken
over. Reduce oven to 375 degrees. Combine soup, mushrooms and
wine in a small saucepan. Heat and stir until blended. Pour
over chicken. Bake 35 minutes more. Stir in a little water
during baking if more gravy is desired.
SERVES
4
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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