Monday, September 24, 2007

Chicken Breasts in Cream Sauce

This chicken recipe tastes delicious when baked slowly in a 300 - 325 degree oven. The meat gets very tender. Put all the ingredients in a 9" x 13" pan, cover with foil, and forget about it for a couple of hours. The cream sauce becomes an easy gravy for mashed potatoes, noodles, or whatever you choose to serve as a side with the chicken.

6 Boneless, skinless chicken breasts
2 Packages of sliced dried beef (prepackaged in the deli section of your grocery)
8-10 Slices of bacon, cooked and crumbled
1 Can of cream of mushroom soup
2 Cups of dairy sour cream
1/3 Cup of dry white wine (optional)

If the chicken breasts are large, cut into single serving portions (about the size of the palm of your hand). Spray your baking pan with Pam. In a medium bowl combine the mushroom soup, sour cream and wine. Line a single layer of the dried beef slices along the bottom of your baking dish. Place the chicken on top of the dried beef. Pour the sour cream mixture over the chicken. Sprinkle crumbled bacon, generously, on top of the sauce. Cover with aluminum foil and bake in a preheated 300-325 oven for 2 hours. Remove foil and continue to bake, uncovered, for 15-20 minutes until slightly brown around the edges.

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