Ingredients:
4 chicken breasts ( bone-in)
seasoning, mix ( Garlic, Salt & Pepper See note below)
2 tablespoons olive oil
3/4 cup onions, finely chopped
2 large garlic cloves, minced ( or 3-4 small)
2 tablespoons white wine
1/4 cup white wine
1 (10 3/4 ounce) cans cream of mushroom soup
1/3 cup heavy cream or 1/3 cup half-and-half
1/3 cup water
1 1/2 tablespoons Worcestershire sauce
8 ounces mushrooms, sliced
Directions:
In a medium size skillet heat Olive Oil.
Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
Brown Chicken (with skins) on all sides, using medium heat.
Transfer breasts to dutch oven (Meat up/bone down).
In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
Spoon onion mixture evenly over each chicken breast.
Gently spoon mushroom soup over chicken pieces and onion mixture.
Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
Pour gently over soup covered chicken.
Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
For plenty of sauce, make sure it doesn’t cook down, lower temperature and add more water, cream, or wine if necessary.
Check for tenderness with a fork.
Serve over rice.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.