Prep 20 mins
Cook 40 mins
Recipe from 1962 Better Homes and Gardens magazine. I made it many times for company when I was first married in 1971 and continue to enjoy it today.
- 3 chicken breasts, cut in half
- 59.14 ml butter
- 1 cream of chicken soup
- 177.44 ml sauterne
- 158.51 ml water chestnut
- 158.51 ml canned mushroom, drained
- 29.58 ml green peppers, chopped
- 1.23 ml dried thyme
- Lightly season chicken with salt and pepper. Brown slowly in butter in skillet Arrange browned chicken skin side up in baking dish. To dripping in skillet add mushroom soup and wine, stirring to combine. Add remaining ingredients and stir to combine. Heat to boiling. Pour sauce over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done. Serve with hot, fluffy rice.
Oh, be still my excited heart! 10 STAR recipe right here!!! I loved, loved, loved this! My mind is already calculating who I will be impressing with this easy dish. I used 2 boneless skinless chicken breast, cut in thin strips, then saute'd in the butter, left out the water chestnuts and used a dry white wine (it is what I had on hand). I can see adding a little extra water and rice to to the mix before baking too, but that's for next time. Thanks in a big way Cocojane for sharing this GEM. Made for My 3 Chefs event