Ingredients
- 3 chicken breasts skinned (whole)
- 1 rice (hot cooked)
- 1 1/2 cups carrots (sliced)
- 10 3/4 oz condensed cream of chicken soup
- 1/4 cup wine (white)
- 4 1/2 oz mushrooms (sliced drained)
- 2 tablespoons butter
In large skillet over medium heat, melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine, and pepper; pour over chicken. Stir in carrots and mushrooms. Reduce heat. Cover; simmer 25 to 35 minutes or until chicken is tender. Serve with hot cooked rice.
