3 chicken breasts, pounded
1 jar marinated artichoke hearts
2 cans cream of mushroom soup
1/2 C. white wine
8 T. butter
salt and pepper to taste
Brown chicken in 4 T. butter. Place in 9x13 pan with artichokes. Combine remaining butter, soup, and wine in frying pan and bring to a boil. Pour sauce over chicken and cover. Bake at 350 for 1 hour.
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