Sep 09, 2005 09:22
Favorite chicken breasts
6 - 8 boneless, skinless chicken breasts
1 (10 1/2 oz) can golden mushroom soup
1 cup white wine or white cooking wine
1 (8 oz) carton sour cream
salt
pepper
Place chicken in a large, shallow baking pan. Sprinkle on a little salt and pepper. Bake uncovered at 350 for 30 minutes. In saucepan, combine the soup, wine and sour cream; heat just enough to mix together. Remove chicken from oven (after 30 minutes are up) and pour sour cream mixture over chicken. Lower heat to 300. Return chicken to oven and cook for another 30 minutes or until done. Baste twice during the last cooking stage. Serve over rice.
**My Notes: I use whatever chicken I have, even that with bones in it. When I cook this with bone-in chicken, I usually increase the first 30 minute cooking time to 45 minutes and then for the last cooking stage just cook until it's done. This also goes well over wide egg noodles.
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