Title: Chicken Orleans
Categories: Poultry
Yield: 6 Servings

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

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