Herb Chicken

Name: Herb Chicken
Ingredients: 3 large chicken breasts, boned (skinless); 1/4 c. oleo or substitute Pam spray; 1 can cream of chicken soup; 3/4 c. white wine; 1 (5 oz.) can water chestnuts, drained and sliced; 1 (3 oz.) can mushrooms, drained and sliced; 2 Tbsp. chopped green pepper, chopped; 1/4 tsp. thyme or tarragon

8 ingredients

8 steps

Ingredients

3 large chicken breasts, boned (skinless)
1/4 c. oleo or substitute Pam spray
1 can cream of chicken soup
3/4 c. white wine
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can mushrooms, drained and sliced
2 Tbsp. chopped green pepper, chopped
1/4 tsp. thyme or tarragon

Directions

1

Duck:
2

Night before, wash ducks thoroughly and place in a glass dish.
3

Stuff each cavity with a celery stalk, 1/4 apple, 1/4 onion, a dash of poultry seasoning and a dash of thyme.
4

Rub outside with salt and seasoned pepper.
5

Pour (at least) a cup of your favorite wine over them, tightly cover, and let marinate overnight in the refrigerator.
6

Next morning, empty birds (save celery, etc.).
7

Stuff with sausage dressing and place in baking pan.
8

Pour all the marinade, including celery, apple, etc., over ducks and cook as you would a small baked hen (basting as you go) at 350°.