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Campbell soup - chicken in champagne sauce
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Poultry, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Split skinned chicken breast | | 1/4
| cup | Butter | | 1/2
| cup | Champagne | | 1
| can | Cream of chicken soup | | 1
| can | Cream of mushroom soup | | 1/3
| cup | Light cream | | | Chopped parsley |
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Procedures:
| 1 | In frying pan, lightly brown chicken in butter, about five minutes each side; remove. | | 2 | Add champagne to pan, stirring to loosen browned bits and cooking until ?the original volume. | | 3 | Stir in soups and cream, add chicken. | | 4 | Cook over low heat 20 minutes. | | 5 | Stir occasionally; garnish with parsley. | | 6 | Submitted by jane knox on 09-15-9 |
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