Ingredients
- 3 chicken breasts skinned (whole)
- 1 rice (hot cooked)
- 190 gr carrots (sliced)
- 300 ml condensed cream of chicken soup
- 60 ml wine (white)
- 45 gr mushrooms (sliced drained)
- 28 gr 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.
