Chicken Chardonnay

By Rhonda7447

Ingredients

• 14-16 chicken tenderloins (3 breasts cut-up)
• mushrooms (optional)
• 1 can Cream of Celery soup
• 1/2 cup Chardonnay
• 1 cup sour cream
• 1/4 tsp ground pepper
• 1/4 tsp parsley

Preparation

Step 1

Place tenderloins in a medium skillet with 1 T oil, cook 1 1/2 - 2 minutes on each side until lightly brown. Remove from heat and keep warm.
In a 1 1/2 quart pan, place cream of celery soup and chardonnay and stir to mix. Bring to a boil, and slowly boil for 3 minutes, stirring frequently. Remove from heat and add 1 cup sour cream by the spoonful. Stir well, add pepper and parsley. Serve over chicken tenders.

Good with rice.