large chicken breasts without skin or equivalent legs & thighs
can condensed cream of mushroom soup (10 1/2oz.)
can sliced mushrooms (3 oz.) or fresh mushrooms sauteed, drained
envelope onion soup mix or onion mushroom soup mix (Lipton)
cup Sauternes wine or other white wine
jar pimiento, (2 oz.) optional, drained
Wash chicken and pat dry. Place in un-greased baking pan 13x9x2 inches Stir together soup, & dry soup mix, mushrooms and wine. Spread over chicken pieces. Cover with foil and refrigerate. Heat oven to 425 degrees. Bake chicken covered for 30 minutes. Uncover and bake 20 minutes longer or until tender. Drain off fat. Place chicken breasts on warm platter. Spoon about half of the sauce over the chicken. Cut pimiento into narrow strips. Arrange on chicken. Serve remaining sauce with chicken. Serve with either noodles or rice.