Fruited Chicken-En-Creme
Fruited Chicken-En-Creme is an moderately easy dinner. Made with 2 tbsp. butter, 2 tbsp. salad oil, 6 chicken breast halves (2 1/2 to 3 lb.), 1 can (10 1/2 oz.) condensed cream of chicken soup and 1/2 c. light cream, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Heat oven to 350Β°.
Heat butter and oil in baking dish (13 x 9 x 2-inch).
Place chicken pieces, skin side up, in baking dish. Bake 1 hour.
Heat soup, cream and sherry in saucepan, stirring occasionally.
Stir pineapple, grapes and mushrooms into soup mixture.
Remove baking dish from oven, drain off fat.
Pour soup-fruit mixture over chicken.
Cover baking dish with aluminum foil and bake 15 to 20 minutes longer.
If desired, garnish with clusters of green grapes. Yields 6 servings.
π· Perfect Pairings
Complete your meal with these
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