Ingredients
12x8x2 Casserole dish
6 to 8 - Chicken Breasts (don’t bone or skin)
1/2C - Flour
1tsp - Paprika
1/4tsp - Salt
1/2 # - Ham (Baked), Sliced
1# - Large Mushrooms
30 - Tiny Potatoes
1/2C - Butter
DRESSING:
2T - Cider or Tarragon Vinegar
2T - Sauterne Wine
1/2T - Paprika
1tsp - Salt
1/8tsp - Cayenne pepper
1T - Sugar
1 Clove - Garlic
1/4C - Salad oil
Preparation
Combine dressing and shake for 1 minute. Roll chicken in flour, paprika, and salt mixture and brown on both sides in butter Pour dressing over browned chicken and let stand not less than 1/2 hour, basting often (can stand most of the day) Brown potatoes in small amount of butter Separate and sauté mushrooms - sliced stems and caps Place ham in casserole Cover each ham slice with sliced sautéed mushroom stems Put one chicken breast on each slice Add browned potatoes, filling in spaces Pour remaining sauce over entire casserole Cover and bake 350F for 45 minutes to 1 hour Baste several times with drippings in casserole Last 15 minutes - arrange large sautéed mushroom caps over dish and continue to bake, covered until done
