From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Salt and pepper chicken breasts. Brown in margarine. Remove to a 1-1/2 quart casserole. In the same pan in which chicken was browned, combine the sour cream, soup and wine. Pour over chicken. Cover casserole and bake at 350 degrees for 1 hour. This may be prepared ahead and baked when needed. Good served with rice.
SERVES: 4
- 4 chicken breast halves
- Salt
- Pepper
- 1/4 cup margarine
- 1 cup sour cream
- 1 (10-3/4 ounce) can cream of mushroom soup
- 1/2 cup white wine
TO PREPARE:
Salt and pepper chicken breasts. Brown in margarine. Remove to a 1-1/2 quart casserole. In the same pan in which chicken was browned, combine the sour cream, soup and wine. Pour over chicken. Cover casserole and bake at 350 degrees for 1 hour. This may be prepared ahead and baked when needed. Good served with rice.
SERVES: 4
