1.5 kg chicken pieces
1 can cream of chicken soup
1/2 cup white wine
Method: Place chicken pieces in shallow baking dish. Dot with butter. Roast uncovered at 350F for 30 mins. Blend soup and wine. Pour over chicken and bake uncovered for another hour. Chicken becomes golden brown, but stays very juicy.
Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.
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