Description
So, so easy and absolutely wonderful recipe. A keeper!! Serve over egg noodles, but I had pappardelle pasta.
Ingredients
2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 giant can of cream of chicken soup (or two regular-sized cans)
Package of sliced mushrooms
1/2 cup dry sherry (I highly recommend cooking with this kind of wine!)
Rosemary, about 1 tsp finely minced
Directions
1. Sauté mushrooms in a little butter/olive oil until slightly browned. Remove from pan.
2. Dump in the can of soup and whisk in the wine. Add chicken pieces, rosemary, cover and simmer for 10 min. Add the mushrooms back in and season with pepper.
3. Serve over egg noodles or rice or whatever pasta you like.
Enjoy!
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