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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sarah Younger
  • 4 large chicken breasts, cut into 1-inch pieces
  • 1/2 cup + 1 TBS flour, divided
  • 1 package of pearl onions
  • 1 can condensed cream of chicken soup
  • 1 cup milk
  • 1/2 cup water
  • Salt
  • Pepper
  • Lemon pepper seasoning
Dip chicken pieces into flour. Pan fry in oil until brown.
Preheat oven to 350 degrees.
In a deep roasting pan, spread pearl onions. Place chicken pieces over onions. Season with salt, pepper and lemon pepper. Pour 1/2 cup water over chicken. Cover and bake until finished, about 20 minutes.
Pour off broth into saucepan. Whisk in 1 TBS flour. Add condensed soup, milk and salt and pepper to taste. Pour over chicken. Bake, uncovered, for 15 minutes.
Serve with hot rice or mashed potatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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