Chicken Orleans

chicken breast

6 chicken breasts, boneless,
1 skinless
1 stick butter
1 cl garlic, crushed
1/2 cup cooking sherry
15 oz can mushroom soup
1 parsley and rosemary to
1 taste
1 stalk celery, cut
1 can (small) onions, or
1 1 onion cut into chunks
1 lime juice
1 seasoned flour (add beau
1 monde and pepper to flour)

Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120