Chicken breast special

Yield: 1 Servings

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Dredge chicken breasts in flour, garlic salt, pepper and poultry seasoning.

Brown chicken in 3-4 Tbs. olive oil. top with 1 can of cream of mushroom soup, ½ cup chicken broth, ½ cup wine, ½ tsp. diced dry onion or equivalent of fresh onion. Sprinkle top with dry rosemary leaves, cover and simmer 1½ hours. Serve chicken with the sauce it was cooked in. Served with scalloped potatoes and green veggies. Posted to Bakery-Shoppe Digest V1 #178 by "William & Evelyn Hall" <wchall@...> on Aug 2, 1997

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