Recipe - Chicken Almond Casserole With Peaches

GARNETT PJXG05A
6 Boneless chicken breasts;
Whole, split
Three fourths cup Flour
2 teaspoon Salt
1 One half teaspoon Paprika
1/3 cup Butter
One half cup Slivered almonds
1 One fourth cup Water
1 cn Condensed beef consomme
2 tablespoon Catsup
1 cup Sour cream
1 lg Can peach halves; drained
1 cup Parmesan cheese

Preheat oven to 350 deg. Dredge chicken breasts with mixture of salt,
pepper, paprika and flour. Reserve remaining flour mixture. Brown chicken
on all sides in hot butter. Remove to a 3quart casserole. Lightly brown
almonds in drippings left in skillet. Stir in remaining flour. Gradually
stir in water and consomme. Add catsup, cok and stir until thickened.
Remove from heat and stir in sour cream. Pour over chicken and bake,
uncovered, for about 1 hour. Arrange peaches, cut side up, on chicken.
Sprinkle with cheese and return to oven for 10 minutes.

Source: Entirely Entertaining...Jr. Leagues, Montclair, NJ
Posted to MCRecipe Digest V1 #798 by Nancy Berry nlberry@prodigy.net on
Sep 23, 1997