Recipe - Chicken Breasts With Mushroom Sauce

8 Whole chicken breasts;
skinned and boned
Sauterne wine
Margarine or butter
2 cn (10.75oz) cream of mushroom
soup
One fourth cup Sherry
1 cup Sour cream
One half teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Garlic powder
10 lg Fresh mushrooms; cut or sliced up

Simmer chicken breasts in One half inch of sauterne wine for 1 hour. Drain
breasts and brown in margarine or butter. Mix mushroom soup, sherry,sour
cream, salt, pepper and garlic powder for sauce. Heat. Put breasts in 9x13
pyrex dish and cover with sauce. Saut‚ cut or sliced up mushrooms in butter and place
on top of breasts and sauce. Heat at 350ø until bubbly. Yield: 8 servings.

CINDY FELTUS (MRS. GREG)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.