Name: Chicken Breasts with Mushroom Sauce
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

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&deg; 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.

A Message from our Provider:

“As a former fetus, I oppose abortion…”

Our relationship with our fellows and our relationship with God are so linked that we cannot disturb one without disturbing the other. Everything that comes between us and another, such as impatience, resentment or envy, comes between us and God. These barriers are sometimes no more than veils – veils through which we can still, to some extent, see. But if not removed immediately, they thicken into blankets and then into brick walls, and we are shut off from both God and our fellows, shut in to ourselves.

Roy Hession