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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 1 can Campbell's Cream of Mushroom Soup (low fat version can be used).
- 1 tbsp. soy sauce
- 2 tbsp. dried onion
- 3/4 soup can dry white wine
- 2 portabella mushroom caps, sliced 1/2" thick, stems removed but leave the gills
- 4-5 boneless skinless chicken breasts
Method
- 1) Mix soup, wine, and soy sauce and simmer 15 minutes.
- 2) Salt and pepper chicken breasts. Brown quickly over high heat in vegetable oil. Add the chicken to the sauce and simmer 30 minutes, if the sauce gets to thick add a small amount of water.
- 3) Brown the mushrooms and add to the sauce. Simmer another 10 minutes.
- 4) Serve over rotini pasta or wild rice.
