Chicken Orleans

6 Chicken breasts, boneless,

Skinless 1 Stick butter

1 Cl Garlic, crushed

1/2 c Cooking sherry

15 oz Can mushroom soup

Parsley and rosemary to Taste 1 Stalk celery, cut

1 cn (small) onions, or

1 onion cut into chunks

Lime juice Seasoned flour (add beau 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