Baked Chicken with Rosemary

A great summer grill idea

Preparation Instructions

1 whole fryer cut up, or boneless, skinless chicken breasts or thighs
Flour
Garlic salt
Paprika
Oil
1 can condensed cream of chicken soup
⅓ cup light cream or half and half generous
⅓ cup Chateau Grand Traverse Semidry Riesling
1 teaspoon crushed rosemary

Preheat oven to 350 degrees.

Rinse and dry the pieces of chicken. Sprinkle generously with paprika, garlic salt and flour on both sides. Heat oil in a heavy skillet, add the seasoned chicken pieces and brown well on both sides.

Put the soup in a bowl and beat smooth with a fork. Stir in the cream and wine. Transfer browned chicken to a casserole and sprinkle with the crushed rosemary. Pour on the soup mixture. Cover tightly and bake for 45 minutes. 

Serve hot from the casserole with almond rice, hot buttered carrots and a glass of Chateau Grand Traverse Semidry Riesling.