Baked Chicken With Wine
|Broiler fryer||3 Pound|
|Butter/Margarine or oil||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce|
|Condensed cream of mushroom soup||10 Ounce|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
Brown chicken slowly in butter, margarine, or oil.
Remove from skillet and place in single layer in an llx7-inch shallow baking dish.
Add mushrooms and onions to butter remaining in skillet and cook until tender, but not brown.
Add soup, sherry, seasonings, and lemon slices; blend thoroughly; pour over chicken.
Bake, uncovered, in moderate (350Â°) oven about 1 hour, or until chicken is fork-tender.