Carol L. Cain
Chicken Shelia
I can't claim this recipe as my own, although I'd like to. It came to me from a friend, Shelia Kennedy who operated a tea room in the town where I lived. Actually, my wife worked at the tea room and brought this recipe home. 4 boneless, skinless chicken breasts 2 T butter 1/2 c white wine 1 can cream of mushroom soup 1/2 c milk cooked rice or noodles Melt the butter in a frying pan over medium heat. Salt and pepper the chicken breasts then brown them in the butter. Cover the pan, reduce the heat to low and cook the breasts until done, about 30 minutes. While the breasts are cooking, combine the mushroom soup, milk and 1/4 cup wine in a sauce pan over low heat. Warm the mixture through but do not let let it scorch on the bottom. When the breasts are done remove them from the pan. Deglaze the pan with 1/4 cup wine. Pour the deglazing liquid into the mushroom soup and mix thouroughly. Serve the breasts on a bed of rice or noodles with the mushroom sauce covering both. This can be done either on a serving platter or individual plates. You will want to serve colorful side dishes with this. Fresh spinach salad, steamed broccoli, or glazed baby carrots are but a few. Enjoy Mark Hawkins hawkins@dlo15.dec.com