This is Wes’ favorite! Mom got it from Aunt Sally and added elaborated a bit.
3-4 de-boned chicken breast (slightly thawed)
2 cans cream of mushroom soup
1 box of sliced fresh mushrooms (optional)
1 bunch green onions chopped
3-4 fresh minced garlic cloves
1/4 c. butter
1/2 sm. Container sour cream
1/2 tsp black pepper
Saute chicken, garlic and onions in butter, adding about 1/4-1/2 cup white wine (optional) and cook until chicken is no longer pink. Add soup and pepper and simmer for about 15-20 mins. Then add sour cream at the end. Season to taste and continue to simmer on low heat until ready to serve over white rice or noodles.
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