A Tasty Chicken Experiment

“This dish is the result of an experiment with three different recipes for chicken breasts,” Lucy Ann Qualey writes. “I used a little from each recipe until I came up with this final one. My family thinks it’s simply delicious. I hope you do too.”

CHICKEN BREASTS WITH MUSHROOMS

4 chicken breast halves

Salt, pepper

Flour

2 tablespoons oil

1 (11-ounce) can cream of celery soup

1 tablespoon packaged onion dip and soup mix

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 cup dry white wine

1/2 cup thinly sliced mushrooms, sauteed

1/4 cup chopped sweet red pepper

2 tablespoons sliced black olives

2 tablespoons chopped parsley

Bone chicken breasts, if desired. Season to taste with salt and pepper. Lightly dredge with flour. Heat oil in skillet and saute chicken pieces on both sides until golden brown. Remove from pan.

Blend celery soup, onion soup mix, lemon juice, Dijon mustard and wine in bowl. Add to skillet and bring to boil, stirring constantly until smooth. Add chicken, cover and simmer 30 minutes until tender, stirring occasionally.

About 10 minutes before chicken is cooked, add mushrooms, sweet red pepper and olives. Stir in chopped parsley. Makes 4 servings.

--LUCY ANN QUALEY, San Diego