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Arrange chicken in a 9"x13" glass baking pan. Pour onion soup over chicken, making sue to reserve at least 1/3 cup of liquid. In a small bowl, combine parsley, salt and pepper. Sprinkle this evenly over the chicken. Cover with plastic wrap, and place in refrigerator. Allow to marinate for approximately three hours, or overnight.
Preheat oven to 350 degrees, F. In a large skillet over medium-high heat, melt butter and stir in 1/3 cup of onion soup. Remove chicken from baking pan. (Do not drain soup from the pan, you will need it again.) Sear chicken in butter/soup mixture. Allow to cool some, before placing it back in the baking pan. Cover with tin foil and bake for 20-30 minutes.
In the large skillet, saute the bell pepper, garlic, and apple in a tablespoon of butter. Add the sliced mushrooms, and continue to saute about sixty seconds longer before removing skillet from heat.
Remove tin foil from chicken and cover with pepper/apple mixture. Place back in the oven for about another 10 minutes or until no longer pink in the center of the largest piece of chicken.
To serve, ladle some of the soup from the pan over each serving and top with cubed provolone.
I'm still perfecting this recipe- so any tips or advice you might have would be welcome! Will probably make a few changes in the near future.
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