 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
âThis recipe has been in my file for years. It makes a fast, tasty and moist chicken dish.â Curry powder lends a unique flavor but can easily be omitted, if you prefer. Bobby Taylor - Michigan City, Indiana Ingredients:
1/2 cup chopped onion |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/3 cup beer or nonalcoholic beer |
1/2 teaspoon curry powder |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 boneless skinless chicken breast halves (7 ounces each) |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.
2. Place chicken in a greased 13-in. x 9-in. baking dish. Pour soup mixture over chicken. Bake, uncovered, at 375° for 24-28 minutes or until a meat thermometer reads 170°. Sprinkle with cheese. Yield: 6 servings.
|
|