Classic French Wine Chicken
By: Anonymous
Published: Monday, November 30, 2009 - 3:14pm

Ingredients




4 skinless boneless chicken breast halves seasoned with 4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)

Preparation

1 Preheat oven to 350 degrees farenheight. 2 Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish. 3 In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken. 4 Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes. 5 Serve over hot prepared white rice with warm rolls. 6 To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts. 7 Submitted by: Eric

Comments:
Luc

Chix
LucIlle rushing

Chix recipe good