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Our Favorite Chicken
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Chicken breasts in cheese and wine sauce



  • 4 boneless/skinless chicken breasts
  • 1 clove garlic, crushed
  • 2 Tbsp (30 ml). butter
  • 1 cup (225 ml) sour cream
  • 1 - 10-1/2 oz (294 grm). can cream of chicken soup
  • 3/4 cup (175 ml) shredded mozzerella cheese
  • 3 Tbsp (45 ml). shredded parmesan cheese
  • 1/4 cup (60 ml) white wine
  • In large skillet (with lid), over medium-high heat, melt butter.
  • Cook garlic in melted butter for 30 seconds.
  • Add chicken and brown 3 to 4 minutes each side.
  • Meanwhile, mix rest of ingredients in a bowl.
  • When chicken is browned, add soup/cheese/wine mixture.
  • Lower heat to meduim-low.
  • Cover and simmer 1/2 hour or until chicken is tender, stirring occasionally.
  • This is delicious served with egg noodles and brocolli.
This dish was invented by my sister-in-law's mother. It is a favorite in our home.

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