Golden Chicken Saute
2 double chicken breasts
1 can Campbell's Golden Mushroom Soup
1 Medium Onion, chopped
Dry Marsala Wine
Rosemary (fresh or dried, use less if dried)
4 tablespoons butter
1. Soak Chicken in cold water at least 5 minutes.
2. Sauté chopped onion and chicken breasts in butter over medium heat for 6 to 8 minutes until chicken is browned. Shake on salt and pepper to taste while chicken is sautéing.
3. Add soup (undiluted), celery salt, Worcestershire, and rosemary. Cover and simmer, basting and turning the chicken regularly. Stir often too so sauce doesn't stick.
4. After 10 minutes, add 1/2 cup wine and stir in well. Cover and simmer about another 15 minutes, or until a sharp fork easily enters the chicken breasts.
Serve with rice (see Basic White Rice recipe).
Pairs Well With
I got this recipe from a magazine article, but it was so long ago I don't remember the publication. This was probably one of the first meals I cooked for Charlie and he loved it.