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Add a photoServings: 6
Ingredients
- 3 lg. chicken breasts, cut in pcs
- 1/4 c. butter
- Salt and pepper to taste
- 2 cans cream of chicken soup
- 1 c. cooking sauterne
- 1 (5 ounce.) can water chestnuts, sliced
- 2 cans mushrooms, sliced and liquid removed
- 2 tbsp. minced green or possibly red peppers
- 1/4 teaspoon crushed thyme
Directions
- Season chicken and brown slowly in skillet with butter. Arrange browned chicken skin side up in 11 x 8 x 2 pan. Sauce:
- Add in soup to drippings in skillet, add in sauterne. Stir till smooth; add in remaining ingredients. Heat to boil.
- Pour sauce over chicken; cover with foil. Bake at 350 degrees for 20 min. Uncover and bake 25-35 min. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 181 | 54% |
| Total Fat 20.33g | 25% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.08g | |
| Cholesterol 73mg | 24% |
| Sodium 952mg | 40% |
| Potassium 351mg | 10% |
| Total Carbs 19.29g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.41g | 1% |
| Protein 18.67g | 30% |
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