1 tbsp. butter
1 oz. olive oil, extra-virgin
6 chicken breasts, boneless & skinless
1 10oz can condensed golden mushroom soup
1 ¼ cups Marcela wine
Add more mushrooms if desired, I love them.
Putting It Together
Sauté chicken breasts in large skillet with butter and oil.
When lightly browned on all sides, add the soup, undiluted, and Marcala wine and extra mushrooms.
Simmer until chicken is no longer pink inside, about 20 minutes.
This is great with a little pasta that has been tossed with a little olive oil, parsley and basil.
Don’t forget some crusty bread and you favorite red wine.
Charles Baerman PhD, CFT, CSFN 937-238-4503 cell 937-748-9905 office firstname.lastname@example.org