The Abqaiq Cookbook - 1973

3 Chicken breasts, split
Salt, pepper and paprika
1 ½ cups white wine
1 can (3 oz.) mushrooms
1 green pepper, sliced in this strips
1 onion, sliced in rings
Dash of each: salt, pepper, tarragon and parsley
1 can golden mushroom soup, undiluted (cream of mushroom may be used)

Season chicken with salt, pepper and paprika. Dust chicken in flour. Brown in oil till golden on both sides, approximately 30 minutes. Lightly grease a 2 quart casserole. Place chicken in casserole. Pour wine over. Add rest of ingredients, ending with soup. Cover and bake at 350 degrees for approximately 45 minutes. Spoon sauce over chicken twice during baking. It is nice if it is deboned before serving, but not necessary. Serve with rice and green beans with almonds.

Yield: 4 to 6 servings

Myrna Nicholson