Chicken Burgundy

Ingredients

1 broiler-fryer chicken (3 pounds), cut up
1/2 cup seasoned flour
1/4 cup Roberts Butter
1 can (4 ounce) sliced mushrooms, drained
1 can (10 3/4 ounce) golden mushroom soup
3/4 cup Burgundy

Preparation

Dredge chicken pieces in seasoned flour; brown in butter and drain on absorbent paper. Arrange browned chicken in a 9 x 13 x 2 inch baking pan. Drain all but 1 tablespoon butter from skillet; combine sliced mushrooms, mushroom soup and wine in skillet. Heat, stirring constantly, until soup and wine are well-blended. Pour mixture over chicken. Bake at 350° about 1 hour. Delicious served over hot rice or noodles.

Recipe Contributed By: Mrs. Tom Mondello Omaha, Nebraska

Yield: 3 to 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.