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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is a quick to prepare delicious chicken dish. It can be prepared early in the day, refrigerated and baked before dinner. Ingredients:
6 boneless skinless chicken breasts |
1 (10 1/2 ounce) can cream of mushroom soup (golden mushroom can be used) |
1 1/2 cups sour cream |
1 (6 ounce) box fresh mushrooms, stems removed sliced 1/4 inch thick |
1/4 cup sherry wine (cooking wine is fine) |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup grated parmesan cheese |
paprika |
Directions:
1. Preheat oven to 325°F.
2. Pat chicken breasts dry with paper towels.
3. In large skillet over medium heat melt 1/4 cup butter or margarine.
4. Brown chicken breasts for 5 minutes per side or until golden brown.
5. Place chicken breasts close together in single layer in large casserole dish.
6. Sauté sliced mushrooms in remaining 2 T. butter or margarine for 5 minutes over medium heat.
7. Reduce heat to low.
8. Add wine, mushroom soup and sour cream to skillet and stir to mix. Cook until it bubbles but do not let boil.
9. Pour mixture over chicken breasts in casserole.
10. Sprinkle with 1/4 cup grated parmesan cheese.
11. Sprinkle with paprika.
12. Bake uncovered at 325°F for 1 hour and 15 minutes. It should be browned and bubbly.
13. Serve with rice, wild rice or buttered noodles.
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