Baked Chicken and Rice

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Title: Baked Chicken and Rice
Yield: 8 Servings
Categories: Poultry, Cooper, Rice


8 Pieces boned and skinned
-chicken breast halves; 4 oz
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