Here is a recipe that has been hanging around a long time and is so tasty and definitely blog worthy. This chicken dish is usually served over angel hair pasta or rice. Make dinner complete with a big spinach salad and you have a hardy meal. Check out salads under Browse in the side bar.
Preheat oven to 350 degrees.
4 boneless skinless chicken breasts
1/2 onion (minced)
1 small package sliced mushrooms (7 oz or so)
1 can concentrated cream of mushroom soup
2 slices bacon (chopped)
1/4 cup dry white wine
2/3 cup grated sharp cheddar cheese
1 apple (peeled and minced)
pepper and garlic powder
Mince the onion. Peel and mince the apple. Season the chicken breasts with a generous amount of garlic powder and pepper.
Nuke chopped bacon wrapped in paper towel on paper plate in microwave.
Put a little olive oil in fry pan and brown chicken breasts on both sides. Transfer chicken to a baking dish, 8x11 or 9x13 depending on how big your chicken breasts are. Be sure your dish is large enough for the sauce.
Use the same pan you used to brown your chicken in to sauté the onions, mushrooms and apples for five minutes. Pour in the white wine and turn up heat a little to burn off alcohol. Add the bacon, soup and stir in the grated cheddar. Mix completely.
Pour the sauce all over the chicken breasts. Put the baking dish in preheated oven and bake for about 30 minutes or until the chicken is super tender and the sauce is all hot and bubbly.
- For a nice presentation pour sauce over angel hair pasta or rice. Set chicken breasts on top and serve.