Quick, Easy, Low Fat Coq Au Vin
soup, cream of chicken
10 oz cans, low fat
Mix red wine and cream of chicken soup in pot over medium heat. Mix flour and poultry seasoning into container, dip chicken into milk, then coat with flour mix fry chicken until lightly brown both sides. Repeat until all chicken is complete. Bring soup to a boil, add chicken to pot boil for 15 to 20 minutes, let simmer for 1 hour.
Serve over white steamed rice.