Makes 4 servings
4 whole chicken breastsFlour
1 Tbsp olive oil
1 bunch green onions, chopped
1/2-lb fresh mushrooms, sliced
1 can golden mushroom soup
1 cup (8-oz) dry white wine
1 cup (8-oz) chicken broth
Directions
Halve chicken breasts; wash and pat dry. Then, dredge in flour and sauté chicken in olive oil until brown on both sides. Add green onions and mushrooms; sauté until limp. Combine soup, wine and chicken broth; add to chicken and season to taste. Cover and simmer for 20 to 30 minutes.
Maggie L. family's recipe. Memphis Child Advocacy Center and Folk's Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 145.
Page Last Updated 5 April 2015
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