Baked Chicken with Mushrooms
3 lb. frying chicken
3 tablespoons vegetable oil
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 (10 1/2 oz.) can Manischewitz Condensed Clear Chicken Soup,
undiluted
1/4 lb. mushrooms, diced
3 tablespoons water
2 tablespoons Manischewitz Potato Starch
Cut chicken into quarters. Heat the oil in a large skillet.
Add chicken and sauté until brown. Place chicken in a baking
dish. To the oil in the skillet, add onion powder, garlic powder
and the Manischewitz Condensed Clear Chicken Soup. Blend water
with the Manischewitz Potato Starch until smooth. Gradually add
this mixture to soup mixture and cook, stirring constantly, until
thickened. Add mushrooms and gravy to chicken. Cover (use aluminum
foil if pan has no cover) and bake in a moderate oven (350°F)
one hour or until tender. Serves 3 or 4.
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