Baked Chicken Imperial
Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 6
33 views
Elegant enough for company yet easy to pull off, this baked chicken bathes in a creamy sauce brightened with mushrooms, water chestnuts, and a splash of sauterne. A shower of almonds adds toasty crunch to the tender, saucy result. Spoon it over rice or noodles for a dinner that feels quietly sophisticated.
Ingredients
Ingredients
- 2 Small Chicken - Quartered
- 1 Tsp Monosodium Glutamate
- 1/8 Tsp Black Pepper
- 1/4 Cup Oil
- 1 Can Cream Of Chicken Soup
- 3/4 Cup Sauterne
- 5 Oz Water Chestnuts - Drained And Sliced
- 1/2 Lb Mushrooms - Sliced
- 1/4 Cup Green Pepper - Chopped
- 1/4 Tsp Thyme
- 1/2 Cup Almond (or Chopped Cashew Nuts) - Sliced
Directions
Directions
- Season chickens with monosodium glutamate and pepper; brown over low heat in skillet in oil.
- Place chickens, skin side up, in 9 x 12 x 2-inch baking dish.
- Add soup to pan drippings in skillet gradually.
- Add water chestnuts, mushrooms, green pepper and thyme.
- Heat to boiling point.
- Pour sauce over chickens; cover with aluminum foil.
- Bake at 350 degrees for 15 minutes.
- Remove foil; add almonds.
- Bake for 25 to 35 minutes or until chickens are tender.
- May be served over hot rice, noodles or potatoes.
Nutrition
Per serving · 6 servingsCalories
450
Fat
30 g
Saturated fat
6 g
Carbohydrates
18 g
Sugar
2 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Small Chicken - Quartered
- 1 Tsp Monosodium Glutamate
- 1/8 Tsp Black Pepper
- 1/4 Cup Oil
- 1 Can Cream Of Chicken Soup
- 3/4 Cup Sauterne
- 5 Oz Water Chestnuts - Drained And Sliced
- 1/2 Lb Mushrooms - Sliced
- 1/4 Cup Green Pepper - Chopped
- 1/4 Tsp Thyme
- 1/2 Cup Almond (or Chopped Cashew Nuts) - Sliced
