Chicken A La Special
|Boneless chicken breasts||8|
|Salt||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|White cooking wine||1⁄2 Cup (8 tbs)|
|Carrots||4 Medium, cut into 2 inch sticks|
|Frozen broccoli spears||10 Ounce, cooked, drained (1 Package)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Bone and remove skin from the chicken breasts.
Sprinkle with salt and pepper.
Melt butter in large skillet.
Saute chicken until golden brown, about 15 to 20 minutes, turning occasionally.
Pour wine over chicken.
Add carrot sticks, lifting chicken so the chicken is on top of carrots.
Cover and steam for 50 to 60 minutes or until chicken and carrots are tender.
Ten minutes before chicken is done, cook broccoli according to package directions.
Remove chicken to a warm platter or serving casserole.
Arrange carrots and broccoli alternately over chicken.
Blend cream of chicken soup, flour and mushrooms in a bowl.
Add to liquid in skillet.
Cook over medium heat until mixture has simmered for 3 to 4 minutes.
Blend in sour cream and heat, but do not boil.
Pour over chicken and vegetables.