Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Whole Chicken Breasts; boned |
| 1 pounds | Fresh Mushrooms; <OR> |
| 1 medium | Can Button Mushrooms |
| 1 medium | Can Onions; drained |
| 1 can | Cream Of Chicken Soup; undiluted |
Salt and pepper chicken and brown in butter, sauté with mushrooms, place the chicken in flat casserole, spread the sauteéd mushrooms and onions over the chicken. Dilute the cream of chicken soup with ½ cup Sauterne wine (dry). Pour this over the chicken. Cover with heavy duty foil and bake 3 hours at 275°.
Serves 4 to 6
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: W. A.Brooks
Posted to EAT-L Digest by Bill Spalding <billspa@...> on Mar 1, 1998