| Chicken Casserole Anna
6 chicken breasts
Flour
Salt and pepper to taste
1/4 cup of vegetable oil
1 carrot, diced
1 onion, diced
1 stalk of celery, diced
1 cup of dry wine
1 can of beef bouillon
1/2 cup of sliced mushrooms
20 green olives, sliced | |
Remove skin from chicken; dredge in mixture of salt, pepper, and flour. Brown in oil; transfer to casserole. Cook carrot, onion, and celery in chicken drippings until onions become transparent. Pour over chicken; add wine and bouillon. Bake, covered, at 350ºF. for 1 hour and 30 minutes. Ten minutes before serving, add sauted mushrooms and green olives. Serve with rice. Serves 6. |
