Chicken Breasts In Red Wine Sauce
|Chicken breasts||4 , skinned and boned|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can / 1/2 Cup)|
|Carrots||3 Medium, thinly sliced|
|White wine/Milk||1⁄4 Cup (4 tbs)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
Place the chicken breasts in a 1 1/2 -quart baking dish.
Sprinkle with salt and pepper.
Top with mushrooms, carrots and wine.
Spoon soup overtop, spreading to cover.
Cook covered with wax paper, 15 minutes or until carrots and chicken are done.
Garnish with parsley.