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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 8 Servings

INGREDIENTS

8 Whole chicken breasts
skinned and boned
Sauterne wine
Margarine or butter
2 10.75-oz cream of mushroom
soup
1/4 c Sherry
1 c Sour cream
1/2 t Salt
1/8 t Pepper
1/8 t Garlic powder
10 Fresh mushrooms, sliced

INSTRUCTIONS

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. Drain
breasts and brown in margarine or butter. Mix mushroom soup,
sherry,sour cream, salt, pepper and garlic powder for sauce. Heat.  Put
breasts in 9x13 pyrex dish and cover with sauce. Saut sliced  mushrooms
in butter and place on top of breasts and sauce. Heat at  350ø until
bubbly. Yield: 8 servings.  CINDY FELTUS (MRS. GREG)  From <Traditions:
A Taste of the Good Life>, by the Little Rock (AR)  Junior League.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 51.5mg
Sodium: 1049.8mg
Potassium: 388.6mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 2g
Protein: 18g


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