6 chicken breasts
1 cup sliced mushrooms
Butter for browning
Salt to taste
1 can artichoke hearts, cut in half or fourths

Sauce:
1/2 cup chicken broth
1/2 cup cream
1 cup chardonnay wine
Basil
Oregano
Slivered almonds, toasted

Brown chicken in butter and put in casserole dish.

Salt to taste.

Saute mushrooms, and add the chicken.

Distribute artichoke hearts on chicken.

Prepare sauce by combining chicken broth, cream, and wine.

Add a pinch or more of oregano and basil.

Add sauce to chicken.

Bake covered at 350 degrees for one hour.

Sprinkle with almonds and serve with rice.

I just got this recipe from Diane (a friend of mine from Rochester, MN). She said her family really enjoys it. I plan to make it this week!

1 cup Miracle Whip
1 cup apricot preserves
1 envelope Lipton Onion Soup Mix
Boneless chicken breasts

Combine top three ingredients and spread over chicken breasts.

Bake for 1 hour at 375 degrees (covered with aluminum foil).

Uncover and bake another 30 minutes at 350 degrees.

Serve plain or over rice or noodles. Great with a baked potato.

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches – peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Lightly grease a 9×13 inch baking dish.

Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.

Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

10 chicken breast halves
Salt and pepper
1 (5-1/2 ounces) package slivered almonds
1 (10-1/2 ounces) can cream of mushroom soup
1 (10-1/2 ounces) can cream of chicken soup
1/4 to 1/2 cup dry white wine, water, chicken broth, or other liquid
Parmesan cheese

Spread chicken in very lightly greased baking dish.

Cover with 2/3 of the almonds.

Mix soups with wine.

Pour over chicken and almonds.

Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over.

Bake at 350 degrees for 2 hours uncovered.

Serves 8 to 10.

6 chicken breast halves, boned and skinned
3 tablespoons all-purpose flour
Non-stick cooking spray
1/4 cup butter
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon fresh garlic, minced
1/2 teaspoon sugar
Rice, cooked

Roll chicken in flour to coat.

Spray 10″ skillet with non-stick spray.

Add butter and melt.

Add chicken breasts.

Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside.

Stir in teriyaki sauce, lemon juice, garlic, and sugar.

Return chicken to pan and simmer 3 minutes.

Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes.

Serve over rice.

Serves 4 to 6.

3 pounds chicken parts, skinned
6 tablespoons flour
1 teaspoon salt
1-1/2 ounce breadcrumbs
1 ounce Parmesan cheese
1 egg, beaten
2 tablespoons water

In a bowl, mix flour and salt.

In another bowl, mix egg and water.

In yet another bowl, mix crumbs and cheese.

Dip chicken in first bowl, then second bowl, then third bowl.

Put chicken in 9″ x 13″ pan sprayed with Pam.

Bake 1 hour at 375 degrees.

2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese

Rinse chicken; set aside.

In a 3-1/2 – 4-or 5-quart crockpot place mushrooms, onion, and garlic.

Place chicken pieces on top of the vegetables.

In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.

Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles

Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.

3 or 4 pounds chicken, cut up
1/2 cup butter, melted
1/2 cup honey
1 teaspoon salt
1/4 cup prepared mustard

Pour over chicken.

Bake at 350 degrees for 1-1/4 hours. Basting every 15 minutes.