Betty Carter's Company Chickenchicken 1/3 butter stick 1 chicken* 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 2 can mushroom soup 1 cup chicken stock 4 tablespoon sherry * - 2-3 lb, cut up, or 8 chicken breasts. Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in 425'F. oven for 15 minutes. While chicken is baking, empty soup into saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned chicken and bake at 350'F. for 40 minutes more. Serve with rice. y |
