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| What You Need: |
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3 large chicken breasts, halved; flour, salt and pepper
¼ cup butter/margarine
1 can (30 oz) sliced mushrooms
¼ cup chopped green pepper
1 cup chicken broth, stock or water
1 can condensed cream of chicken soup
¼ cup white wine
¼ teaspoon thyme
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| How To Cook: |
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1. Wash chicken and dry well. Roll in flour seasoned with salt and pepper.
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2. Place in skillet with butter or margarine and brown slowly.
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3. Arrange browned chicken, skin side up, in a casserole dish.
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4. Add mushrooms and green peppers to drippings in skillet and cook until tender, stirring frequently.
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5. Add broth, stock or water and soup, stirring until smooth Add wine and thyme; season. Heat to boiling.
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6. Pour orange juice over chicken. Cover and bake in moderate oven (350°F) for 25 minutes.
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7. Uncover; continue baking 25 to 35 minutes or until chicken is tender. Serve with rice or thin noodles.
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