Ingredients:
1 -2 teaspoon olive oil
1 lb chicken breasts, cut into strips
1 (14 ounce) cans cambell’s cream of chicken soup
1 -2 garlic cloves
2 cups white zinfandel wine
1 chicken bouillon cubes
1 teaspoon dried rosemary
Directions:
In a large skillet add heat olive oil.
Add chicken strips and brown chicken for about 5 minutes over medium heat.
Add wine, boullion, and soup and heat to a simmer or about 7 – 10 minutes.
Reduce heat and simmer until sauce thickens.
Add rosemary and heat for another couple minutes.
Serve over white or brown rice.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.