Today's Recipe: Baked Herb Chicken
Servings: 4
3 1/2 pound fryer, cut up
2 1/2 cup chicken soup
5 tablespoon margarine (or butter)
1 tablespoon parsley, chopped
3 tablespoon flour
1 tablespoon chives, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1 1/2 teaspoon sage
Preheat oven to 350F. Melt 2 tablespoons margarine in large skillet. Brown chicken. Remove to greased casserole dish. Melt remaining margarine in skillet, blend in flour, cook for 1 minute. Add soup gradually. Add remaining ingredients and bring to boil. Cook 1 minute. Pour over chicken and bake uncovered for 50 minutes.
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