6 boneless chicken breasts
lime juice from 1 lime
1/2 cup butter or margarine
1 minced garlic clove
1/4 cup chopped fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon finely chopped parsley
4 medium-sized carrots
16 small white onions
1/2 cup dry white wine
2 cans (320g) of mushroom cream soup
1/8 teaspoon cayenne pepper
black pepper, to taste
For seasoned flour: 1/2 cup all-purpose flour, 1 tablespoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper
6 boneless chicken breasts
lime juice from 1 lime
1/2 cup butter or margarine
1 minced garlic clove
1/4 cup chopped fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon finely chopped parsley
4 medium-sized carrots
16 small white onions
1/2 cup dry white wine
2 cans (320g) of mushroom cream soup
1/8 teaspoon cayenne pepper
black pepper, to taste
For seasoned flour: 1/2 cup all-purpose flour, 1 tablespoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper
Bone the chicken breasts
Brush the pieces with lime juice and coat with seasoned flour mixture
Fry in a skillet with butter until golden brown (about 20 minutes)
Place a layer of chopped parsley and thyme on top of the cooked chicken, then add another layer of chicken
Repeat the seasoning process, ending with a layer of carrots and onions
In the same skillet used for frying, pour white wine and mix well with remaining butter
Add mushroom cream soup and mix again
Pour this mixture over the chicken, sprinkle with cayenne pepper and paprika, and season with salt to taste
Bake in a moderate oven (170°C) covered with aluminum foil until carrots are tender
This recipe can be prepared ahead of time and reheated afterwards
Serves 12.
