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8 chicken breast halves 1 cup Parmesan cheese Vegetable oil 1 garlic clove, minced 3 tablespoons all-purpose flour 2 chicken bouillon cubes dissolved in 2 cups boiling water 1/2 cup sherry 1 can mushrooms, undrained 1 teaspoon salt (omit if using cooking sherry) 1/4 teaspoon pepper 1/2 teaspoon poultry seasoning 4 tablespoons finely chopped parsley Dip chicken in Parmesan cheese. Brown in 1/2-inch oil in heavy skillet. Remove breasts and place in 13x9-inch dish. Remove all but 4 tablespoons of oil from skillet and cook garlic; stir in flour until smooth. Add sherry, chicken stock, mushrooms, seasonings, and parsley. Cook on medium heat until smooth and slightly thickened. Pour over chicken and bake at 350 degrees about 45 minutes. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |