Baked Chicken and Rice

Title:
Baked Chicken and Rice

Yield:
8 Servings

Categories:
Poultry,
Cooper,
Rice




Ingredients:





     8    Pieces boned and skinned


          -chicken breast halves; 4 oz


          -each


   1/4 c  Margarine; melted


     1 md Onion; chopped


     1 cn Cream of chicken soup


   2/3 c  Dry white wine


     1 tb Parsley; chopped


     1 ts Paprika


          Pepper; to taste


     1 tb Soy sauce


     1 tb Lemon juice






 Lightly brown the chicken breasts in margarine in a covered skillet. Remove


 the chicken from the skillet and place in a medium sized baking dish. Add


 the onions to the margarine remaining in the skillet, and cook until


 tender, being careful not to brown. Add the soup, white wine, seasonings


 and lemon juice. Blend thoroughly and pour over the chicken. Bake at 350


 degrees for about 45 minutes. Remove from the oven. Place the chicken on a


 bed of hot rice.


 


 Recipe by: Cook Healthy Cook Quick Cookbook


 


 Posted to MC-Recipe Digest V1 #1037 by Sewgoode 
on Jan


 23, 1998