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Aunt Rene's Chicken Frances with Hot Buttered Noodles

  • 8 whole chicken breasts, debonded, skinned and split
  • 2 cups plain unsweetened yogurt
  • 2 cups white or brown mushrooms, quartered
  • 1 cup sherry
  • salt, pepper, paprika to taste
Preheat oven to 450ºF(230ºC).
Place chicken in a shallow buttered baking dish skin side up (yes, you know the side the skin came off).
Cover the chicken with the mushrooms and sherry, and sprinkle with salt, pepper and paprika to taste.
Bake, uncovered, for 45 minutes.
While chicken is baking, boil enough water to cook noodles; drain and toss with butter, salt and pepper, keep warm if necessary.
Divide the buttered noodles between 4-6 plates and place a chicken breast half on top, drizzle each serving with the yogurt mushroom sauce and serve.
I also serve this with a crisp green salad and homemade multigrain bread.

My Aunt Rene always made this for company and shared with me when I got married.
Submitted by Roberta Barker - Puerto Vallarta, Jalisco Oct 5, 2012 15 min 30 min 45 min
Recipe Rascal