 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Toasted almonds and beer give this dish a great flavor. This is a simple dish from my Southern Living books. Serve with rice, noodles or mashed potatoes. Ingredients:
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 split chicken breast halves |
vegetable oil |
2 (10 3/4 ounce) cans cream of chicken soup, undiluted |
1 tablespoon soy sauce |
1/4 cup toasted slivered almonds, divided |
1 cup beer |
1 cup sliced fresh mushrooms |
Directions:
1. Combine flour salt and pepper; dredge the chicken in the flour mixture.
2. Brown the chicken in hot oil in a large skillet over medium high heat. Remove the chicken and place in a 13 x 9-inch baking pan.
3. Combine soup, soy sauce, 2 tablespoons of almonds, beer, and mushrooms; mix well. Pour over the chicken. Bake uncovered at 350°F for 1 hour, basting occasionally.
4. Sprinkle with remaining almonds before serving.
|
|