Chicken Breasts in Wine Sauce

Hmmm so its 4:45pm and the questions gets asked: "Whats for dinner".

Well...I know I'm making something but just not sure what? So I take a look at the freezer, fridge and pantry. I come up with:

frozen chicken breasts
can of Cream of Mushroom Soup
garlic
wine
and some dehydrated mushrooms

Okay..., so I wing it. I hurry around and defrost the chicken breasts in microwave. Gather some flour, oil salt and pepper. Get out the pans, cutting boards and such.

Once the chicken is FINALLY defrosted, I pound out the breasts, season with salt and pepper and dredge in flour. Quickly saute in pan, along with garlic:


Remove chicken to a baking dish then I deglaze the pan with some white wine, stirring up all the yummy brown pieces (and tasting wine at this point is A-OK):


Now I add the mushrooms and let them rehydrate:


Add the cream of mushroom soup and let it simmer for a bit:


Pour sauce over chicken, in baking dish:


Bake till done and then serve over white fluffy rice with green beans on the side:



DELISH!!! And a big hit with the family.


So here is my final recipe and directions:

Chicken Breasts with Wine Sauce

6 boneless chicken breasts
1/4 cup flour
salt and pepper to taste
2 Tbsp. canola oil
1 can Cream of Mushroom Soup
LOTS of fresh garlic, minced
1/2 cup white wine (okay..I might have used more)
handfull of dehydrated mushrooms

Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. Pound chicken breasts to 1/4-inch thickness. Place flour, salt and pepper in a gallon-size ziploc bag. Add chicken breasts to bag and turn to coat. Heat oil in a large skillet over medium-high. Add garlic. Saute chicken breasts 2-4 minutes per side, just until browned. Transfer to prepared pan. Set aside.

Add mushrooms, more garlic and wine to skillet. Saute 3-4 minutes, scraping up browned bits. Add soup and stir till heated through (Pour over chicken. Bake, covered, for about 30 mins.

Serve over fluffy rice.

Served 6.