Submitted by Maya/Malibu Hardy
Serves 8
Ingredients
4 whole chicken breasts, split (about 3 lbs) | ¼ c. butter or margarine | |
2 c. sliced mushrooms | 2 cans Cream of Chicken soup | |
1 large garlic clove, minced | 1/8 tsp crushed tarragon (rosemary works too) | |
½ c. white wine | generous dash crushed oregano |
Directions
- Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
- Brown chicken in butter; remove. Brown mushrooms.
- Stir in soup, garlic, & seasonings; add chicken.
- Cover & cook over low heat for 45 minutes, stirring occasionally.
- Add white wine & heat slowly. Serve with wild rice mix.