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Chicken in White Wine

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Ingredients

  • 6 to 8 large chicken breast halves
  • 284 ml condensed cream of mushroom soup (1 can)
  • 284 ml mushroom stems and pieces, drained (1 can)
  • 1 envelope onion soup mix (42 g)
  • 200 ml sauterne (sweet french wine)

Details

Servings 6

Preparation

Step 1

Wash chicken breasts and pat dry. Place skin side up in ungreased baking pan,
34 x 22 cm. Stir together soup, mushrooms, soup mix, and wine. Spread over chicken pieces. Cover and refrigerate for 2 hours.

Heat oven to 220°C. Bake covered for 30 minutes. Uncover. Bake 30 minutes longer or until tender. Garnish with parsley flakes.

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