GOURMET CHICKEN BREAST WITH BEER
By Miss Patsy
The following receipt was found in an old paper bag, hand written on a yellowing piece of paper by my mother, Miss Mildred. She was a wonderful cook. She lived to be nearly 90 years old. Maybe food like this helped her to live that long. Hope you will enjoy.
3 Whole chicken breasts, split
4 or 5 tablespoons all-purpose floor
Salt & pepper to taste
Cooking oil
2 ea. 10 ½ oz. cans cream of chicken soup undiluted
1 ea. Tablespoon soy sauce
¼ cup slivered almonds. Divided
½ Cup beer
1 ea. 3 oz. can mushrooms drained
Remove skin from chicken and wash and dry well. Combine flour, salt and pepper. Dredge chicken in flour mixture and brown in heated oil. Place chicken in shallow pan. Combine soup, soy sauce, 2 Teaspoons almonds, beer and mushrooms. Pour over chicken. Bake uncovered at 350 degrees for 1 hour or until done, basting occasionally. Sprinkle with remaining almonds.
