Recipe - Betty Carters Company Chicken

1/3 Stick Butter
1 Chicken*
1 teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon Pepper
2 cn Mushroom soup
1 cup Chicken stock
4 tablespoon Sherry

* 23 lb, cut up, or 8 chicken breasts.

Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in
425'F. oven for 15 minutes. While chicken is baking, empty soup into
saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned
chicken and bake at 350'F. for 40 minutes more. Serve with rice.

Date: Tue, 11 Jun 1996 09:34:27 0600

From: Derick Clarke dclarke@lis.ab.ca

MMRecipes Digest V3 #162

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.