Chicken Breasts in Wine Sauce
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 3 | whole |
chicken breasts
skinned and boned, halved |
*
|
| 10 ¾ | ounces |
soup, cream of chicken
condensed |
|
| ¼ | cup |
white wine
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 ½ | cups |
carrots
sliced |
|
| 4 ½ | ounces |
mushrooms, canned
sliced, drained |
|
| 1 | x |
rice, cooked
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3 | whole |
chicken breasts
skinned and boned, halved |
*
|
| 310.7 | ml/g |
soup, cream of chicken
condensed |
|
| 59 | ml |
white wine
|
*
|
| 1 | dash |
black pepper
|
*
|
| 355 | ml |
carrots
sliced |
|
| 130.1 | ml/g |
mushrooms, canned
sliced, drained |
|
| 1 | x |
rice, cooked
hot |
*
|
Directions
In large skillet over medium heat, melt butter.
Brown chicken breasts about 5 minutes on each side.
In small bowl, combine soup, wine, and pepper; pour over chicken.
Stir in carrots and mushrooms. Reduce heat.
Cover; simmer 25 to 35 minutes or until chicken is tender.
Serve with hot cooked rice.
