- 2 lg. chicken breasts, halved
- 1 tbsp. margarine
- 1 can cream of chicken soup
- 3/4 c. sauterne wine
- 1 (5 oz.) can water chestnuts, sliced
- 1 (3 oz.) can mushrooms
- 1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
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