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Breast of Chicken Shirley

  Whole chicken breasts 5 , skinned, boned and split
  Freshly ground pepper To Taste
  Paprika 1 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs) (2/3 Stick)
  Cream of chicken soup 21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)
  Curry powder 1⁄2 Teaspoon (Or To Taste)
  Sour cream 2 Cup (32 tbs)
  Sliced mushrooms 1 Cup (16 tbs), sauteed
  Slivered almonds 3 1⁄2 Ounce (1 Cup)
  Salt To Taste

Preheat oven to 350°F.
Season chicken generously with salt, pepper and paprika.
Melt butter in large skillet over medium-high heat.
Add chicken and brown quickly on both sides.
Transfer to shallow baking dish large enough to accommodate pieces in 1 layer .
Combine soup and curry.
Pour over chicken, cover and bake 1 hour
Remove chicken.
Stir sour cream, mushrooms and almonds into sauce.
Return chicken to dish.
Spoon sauce over pieces.
Bake uncovered until browned.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3516 Calories from Fat 2164

% Daily Value*

Total Fat 247 g380.7%

Saturated Fat 107.9 g539.7%

Trans Fat 0.2 g

Cholesterol 948 mg316%

Sodium 5320.3 mg221.7%

Total Carbohydrates 86 g28.7%

Dietary Fiber 15.1 g60.3%

Sugars 23.9 g

Protein 245 g490.9%

Vitamin A 169.6% Vitamin C 31.9%

Calcium 99.1% Iron 107.5%

*Based on a 2000 Calorie diet

Breast Of Chicken Shirley Recipe