Friday, March 28, 2014

Chicken with Wine/ More Recipes


Diana Rattray
From Diana Rattray, your Guide to Southern Food

Chicken with Wine

4 to 6 boneless chicken breast halves
lemon juice
seasoned salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice

Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot. In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW setting for 6 to 8 hours. Serve with hot cooked rice.
Serves 4 to 6.

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