Prep 25 mins
Cook 20 mins
Found this a long time ago in a Quick Cooking magazine, then found it again cleaning out recipes. I never made it because it sounded kind of blah, but I decided 'what the heck' and we ended up enjoying it. The sauce is creamy but not rich, and not real thick. I made it (almost) by the recipe, and I have a few things I want to try doing with it next - but I'd like to hear what other people come up with! If you only like spicy or bold flavors, you may not enjoy this one. It does have great texture and wouldn't take much to 'spice it up.'
- 4 boneless skinless chicken breast halves
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 cup sour cream
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1⁄4 cup white wine or 1⁄4 cup chicken broth
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- hot cooked noodles or rice or mashed potatoes
- Brown chicken on both sides in heated skillet with 2T butter and drain.
- While chicken is browning, combine in medium bowl - soup, sour cream, mushrooms, wine or broth, garlic, salt & pepper to make sauce.
- Place browned chicken in greased 11 x 7 x 2 baking dish and pour sauce over chicken.
- Bake uncovered at 375°F for 20 minutes or longer for larger chicken breasts, or if you are doubling sauce.
- Serve chicken over noodles or rice or whatever you like.
- NOTE: I seasoned my chicken w/salt, fresh pepper and poultry seasoning and browned in about 1/4 C butter which I did not drain (it greased my baking dish.).
- I doubled the sauce because it didn't look like enough to cover all 4 chicken breasts AND noodles. Rather than canned mushrooms, I used 1 1/2 C fresh because we like 'em better. I used chicken broth rather than wine and 2 garlic cloves rather than powder. I didn't measure my pepper, but I used a lot! I baked it about 35-40 minutes since the sauce was doubled and my chicken pieces were large and thick. We had ours with pasta.