| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Whole chicken breasts; skinned and boned |
|
|
Sauterne wine |
|
|
Margarine or butter |
| 2 |
cn |
(10.75-oz) cream of mushroom soup |
| 1/4 |
c |
Sherry |
| 1 |
c |
Sour cream |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Garlic powder |
| 10 |
lg |
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 350° 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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