2 Tablespoons butter
2 Pounds skinless boneless chicken breast
1 Medium onion, chopped
2 Cloves garlic, minced
1 Can (14 ounce) cream of mushroom soup
4 Ounces tomato sauce
½ Cup dry white wine
4 Ounces canned sliced mushrooms, with liquid
¾ Cup sour cream
Salt to taste
Melt butter in skillet over medium heat. In large deep skillet,
melt the butter and brown the chicken breasts; remove from skillet and
let cool. Chop into bite-sized pieces. Add the chopped onion and
garlic to skillet and cook until vegetables are softened. Return
chicken to skillet along with tomato sauce, soup, wine and mushrooms with
liquid. Stir together, cover and simmer over low heat 45 minutes
to 1 hour. Stir in sour cream and heat through. Serve over
rice. Will serve 4 hearty appetites.
Continually improving. All rights reserved.
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