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| CHICKEN WITH MUSHROOM SAUCE | |||
| Yields 4 servings | |||
| 4 boneless skinless chicken breast halves 2 tbsp. butter or margarine 1 can cream of mushroom soup, undiluted 1 cup (8 oz.) sour cream 1 can (4 oz.) mushroom stems and pieces, drained 1/4 cup whtie wine or chicken broth 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper Hot cooked noodles or rice Sliced almonds, toasted, optional |
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| In a skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7x2-in. baking dish. In a bowl, combine the soup, sour cream, mushrooms, wine or broth, garlic powder, salt and pepper; pour over the chicken. Bake,uncovered, at 375 for 20 minutes or until meat juices run clear. Serve chicken and sauce over noodles or rice. Garnish with almonds, if desired. | |||