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

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 

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 

You will want to serve colorful side dishes with this.  Fresh spinach salad,
steamed broccoli, or glazed baby carrots are but a few.


     Mark Hawkins