Chicken in Mushroom Sauce

6 fresh boneless chicken breasts
1 stick butter (1/4 lb)
Tony Chachere's seasoning
1 medium onion, chopped
2 ribs celery, chopped
1 medium red bell pepper, cut julienne style in strips
1/2 pound mushrooms, sliced
1 tablespoon flour
1/2 cup white wine
2 tablespoons lemon juice
1 bay leaf
1 can cream of mushroom soup

Preheat oven to 350F. Season breasts with Tony Chachere seasoning to taste. Brown chicken in the melted butter. Remove chicken with slotted spoon and place in 2-quart casserole dish. Saute the onions, bell pepper and celery in the butter about 5 minutes. Add mushrooms and continue to saute another 2-3 minutes. Remove onions, bell peppers, celery and mushrooms from skillet with slotted spoon and place over chicken. Stir in flour with the butter. Add remaining ingredients and whisk well. Pour the mixture over the chicken. Bake covered 45-55 minutes. Serve with rice.

Serves 6.

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Cajun Country -- New Iberia, Louisiana