Based on a recipe from Bean's Bistro.
Creamy mushroom chicken
2 Chicken Breasts, sliced in half to make them thin
1 Can Condensed Cream of Mushroom Soup
1/2 C. White Wine (All I had to hand was White Shloer which worked fine)
8 mushrooms sliced (optional)
Salt & Pepper
1. Preheat oven to 190 degrees.
2. In a saute pan, heat the olive oil at medium heat. Salt and pepper the sliced-thin chicken breasts and brown on each side, about 2 minutes per side.
3. In an oven proof dish, mix together condensed soup, wine (aka shloer), and some garlic powder. Place chicken breasts in the sauce
4. Bake for about 20 minutes or until the chicken is cooked through.