2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));


From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 6 chicken breast halves
  • Salt
  • Pepper
  • 1/2 cup butter or margarine
  • 1 cup chopped green onions
  • 3 tablespoons Worcestershire sauce
  • 1 (4-ounce) can sliced mushrooms, drained
  • 4 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 cup white wine
  • Pinch rosemary


TO PREPARE:

Salt and pepper chicken.  In a Dutch oven or large casserole, brown chicken in butter.  Add all other ingredients.  Cover.  Bake at 275 degrees for 2 hours.

SERVES: 4 - 6

window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners