Chicken Orleans

Yields:	6 servings
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Brush chicken with lime juice; coat with seasoned flour.

Brown in 1 stick butter.

Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup.

Place layer of chicken in casserole.

Sprinkle with parsley and rosemary; cover with sauce.

On top, put 1 stalk of cut celery and 1 small can of white onions.

Bake 2 hours at 285-300 F; cover for first hour.

Serve sauce over rice.

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I felt that mixing apples, green beans, cinnamon and chicken was a unique idea. It was very flavorful, but the cinnamon mixture needed to be sweeter.

Reviewed by songbird05