Whitewing Breasts In Wine Sauce
|Skinned whitewing breasts||18|
|Flour||1⁄2 Cup (8 tbs)|
|Canned cream of mushroom soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Dry white wine||1 1⁄3 Cup (21.33 tbs)|
|Cooked white rice||1 Cup (16 tbs)|
Preheat oven to 300°.
Dredge breast in seasoned flour.
Brown on both sides in hot oil in a large skillet.
Arrange breasts in a single layer in the dish.
Mix soup and wine together; pour over breasts.
Cover and bake for 1 1/2 hours.
Remove cover and bake 15 minutes longer.
Serve over rice.