Title: Baked Breast of Chicken Excelsior
Categories: Casserole Poultry
Yield: 4 Servings
| 8 | oz | Chicken breast halves, |
| | | Boned and skinned |
| 1/2 | c | Butter or margarine, melted |
| | | Garlic salt |
| 1 | ts | Paprika |
| 3 | tb | Lemon juice |
| 1 | c | Sour cream, room temp. |
| 1/2 | c | Sherry or broth |
| 8 | oz | Canned mushroom pieces, |
| | | Drained |
| | | Dash of pepper |
| 11/25 08:41 AM: BEST TO YOU |
Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix
together melted margarine or butter, paprika and lemon juice. Brush chicken
well with butter mixture and place in shallow baking pan. Bake, tented with
foil, about 30 minutes or until tender, brushing with remaining butter
mixture occasionally to keep from drying. In a bowl, blend together sour
cream, sherry or broth, mushrooms, and pepper. Pour over chicken for last
15 minutes.