Page 101 - Family cookbook v30_Neat

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Suzanne Maschmeyer

Honsberger Chicken

Chicken (either 6 thighs or 3 boneless skinless chicken breasts)

Oil for browning chicken

2 cans condensed cream of chicken soup or use cream of mushroom or celery

1/4 to 1/2 cup cooking sherry or Marsala wine.

Sautéed mushrooms (optional) about 6 button

Cooked rice

1. Rinse and dry chicken then brown it in a small amount of oil on both
sides.

2. Remove chicken from skillet, set aside, and turn heat down to low.

3. Add 2 cans condensed cream of chicken soup. Do NOT add water to soup
from can.

4. Heat gently and add 1/4 – 1/2 cup cooking sherry or Marsala wine.

5. If desired add sautéed mushrooms or small can of sliced mushrooms.

6. Heat till mixture is smooth.

7. Return chicken to skillet.

8. Cover and heat just below simmering for 30 minutes.

9. Serve over rice.

“An old friend, Martha Honsberger, invented this dish and served it to Dick and I several years ago.
We liked it so much that we asked her about it and have been making it periodically ever since. Kate recently
started making it for herself.” Suzanne