Chicken Casserole Bordeaux Recipes

Steps:

• Crush grapes in a deep saucepan. Arrange chicken breasts on crushed grapes and pour wine over them. Add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove breasts and cut meat from bones. Cut into pieces and keep hot. Strain broth from grapes, keep grapes hot. Add jelly, jam, and horseradish to broth. Boil for 15 minutes. Arrange chicken in casserole surrounded with grapes. Pour sauce over. Serve with lemon pancakes.

Steps:

• Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
• Melt remaining butter.
• Add garlic and cook about 1 minute. Remove and set aside.
• Coat chicken with 1/2 cup flour.
• Season with salt and pepper.
• Heat oil in a heavy skillet.
• Add chicken and brown on all sides.
• Cover and cook over low heat for 25 minutes.
• Drain oil from skillet.
• Add tomatoes and bring to a boil.
• Add enough water to the remaining flour to make a paste.
• Stir into tomatoes and cook, stirring, until thickened.
• Add wine, mushrooms and garlic.
• Cover and simmer until chicken is tender, about 20 minutes longer.

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.