Posted by Grandma Jeanne on February 27, 2009
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.
Posted by Grandma Jeanne on February 24, 2009
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.
