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Breast of Chicken Shirley




Source of Recipe


Bon Appetit "Too Busy to Cook", 1981


Recipe Link: http://communities.msn.com/recipesfornoncooks/poultry.msnw

List of Ingredients




8 to 10 skinless, boneless chicken breast halves

Salt and freshly ground pepper

Paprika

1/4 to 1/3 cup butter (1/2 to 2/3 stick)

2 (10-3/4 ounce) cans cream of chicken soup

1/2 teaspoon curry powder or to taste

2 cups sour cream

1 cup sliced mushrooms, saut�ed

3-1/2 ounces (1 cup) slivered almonds


Recipe



1. Preheat oven to 350 degrees F. Season chicken generously with salt and pepper and paprika.

2. Melt butter in a large skillet over medium-high heat. Add chicken and brown quickly on both sides. Transfer to a shallow baking dish large enough to accommodate pieces in one layer.

3. Combine soup and curry. Pour over chicken, cover and bake 1 hour.

4. Remove chicken. Stir sour cream, mushrooms and almonds into sauce. Return chicken to dish. Spoon sauce over pieces. Bake uncovered until browned.

Serves 8 to 10