Chicken With Mushroom Sauce

Ingredients

• 4 boneless skinless chicken breast halves
• 2 tablespoons butter or margarine
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• hot cooked noodles or rice or mashed potatoes

Directions

1. 1

   Brown chicken on both sides in heated skillet with 2T butter and drain.

2. 2

   While chicken is browning, combine in medium bowl - soup, sour cream, mushrooms, wine or broth, garlic, salt & pepper to make sauce.

3. 3

   Place browned chicken in greased 11 x 7 x 2 baking dish and pour sauce over chicken.

4. 4

   Bake uncovered at 375°F for 20 minutes or longer for larger chicken breasts, or if you are doubling sauce.

5. 5

   Serve chicken over noodles or rice or whatever you like.

6. 6

   NOTE: I seasoned my chicken w/salt, fresh pepper and poultry seasoning and browned in about 1/4 C butter which I did not drain (it greased my baking dish.).

7. 7

   I doubled the sauce because it didn't look like enough to cover all 4 chicken breasts AND noodles. Rather than canned mushrooms, I used 1 1/2 C fresh because we like 'em better. I used chicken broth rather than wine and 2 garlic cloves rather than powder. I didn't measure my pepper, but I used a lot! I baked it about 35-40 minutes since the sauce was doubled and my chicken pieces were large and thick. We had ours with pasta.