Ingredients

1 can Campbell’s Cream of Mushroom Soup (low fat version can be used).

1 tbsp. soy sauce

2 tbsp. dried onion

3/4 soup can dry white wine

2 portabella mushroom caps, sliced 1/2" thick, stems removed but leave the gills

4-5 boneless skinless chicken breasts

Preparation

  1. Mix soup, wine, and soy sauce and simmer 15 minutes.
  2. Salt and pepper chicken breasts. Brown quickly over high heat in vegetable oil. Add the chicken to the sauce and simmer 30 minutes, if the sauce gets to thick add a small amount of water.
  3. Brown the mushrooms and add to the sauce. Simmer another 10 minutes.
  4. Serve over rotini pasta or wild rice.