6 Chicken breasts, halved 2 ts Paprika
1/2 ts Pepper 1/4 ts Butter
1/2 lb Sliced mushrooms 1 Env cream of mushroom soup
1/2 c White wine 1 c Heavy cream
1/4 c Chopped parsley Cooked noodles
Preheat oven to 300 degrees. Sprinkle chicken with the paprika and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning, 5-7 minutes until browned. Place in a 13 x 9 inch baking dish. Add mushrooms to skillet. Cook, stirring often, for 2-3 minutes.
In a small saucepan, combine soup mix and wine. Cook over low heat for about 2 minutes until slightly thickened. Stir in heavy cream and sauteed mushrooms. Cook 1 minute or until heated through; do not boil. Pour soup mixture over the chicken. Bake for 35 - 40 minutes or until tender. Sprinkle with the parsley. Serve over noodles.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
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