Ingredients
Method
- Saute chicken breasts in butter until golden brown and almost cooked through.
- Remove chicken breasts and set aside. Add mushrooms to the pan and cook until browned.
- Add cream of mushroom soup, wine, garlic powder and water. Mix thoroughly.
- Add chicken back into pan. Bring to a boil for 2 minutes and reduce heat and simmer until mushrooms are tender and chicken is cooked through.
- Garnish with green onion if desired.
- Serve over rice or pasta or with potatoes.