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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This was a Market Day recipe that I found in a church cookbook. Ingredients:
6 boneless skinless chicken breast halves |
5 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup oil |
1 can cream of chicken soup |
1 tablespoon soy sauce |
1/4 cup slivered almonds |
1/2 cup beer |
1 cup mushroom, sliced |
Directions:
1. Combine flour, salt, and pepper.
2. Dredge chicken in flour.
3. Heat oil in skillet and brown chicken on both sides.
4. Place chicken in a single layer in an oven-proof pan.
5. Combine soup, soy sauce, 2 tbs.
6. of almonds, beer, and mushrooms.
7. Pour over chicken and bake, uncovered, at 350 degrees F for 1 hour.
8. Baste occasionally.
9. After 45 minutes, sprinkle with the remaining almonds and bake for the remaining 15 minutes.
10. This can be served over rice or noodles.
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