[This recipe was first posted in conjunction with the Meijer Ad week of 9/16/12-9/22/12]
The cooler weather predicted for next week makes me ready for some comfort food! This was my all-time favorite chicken dish when I was a kid. Chicken breasts are smothered in a rich sauce and simmered in the oven until fork tender.
6-8 chicken breast pieces
8 oz fresh mushrooms, roughly chopped
1 can cream of mushroom soup
1/2 C sour cream
3/4 C white wine OR white cooking wine
1 Tbsp cornstarch1
Tbsp dried parsley
1/2 to 1 C grated Parmesan cheese
1 2.5 oz package almonds (sliced OR slivered)
Directions:Trim all visible fat from chicken breast pieces. Cut large pieces in half. Place in a greased 9x13 baking dish. Sprinkle/arrange mushrooms over and around chicken pieces. Wisk together the soup, sour cream, wine, cornstarch, and parsley. Pour sauce over chicken/mushrooms. Sprinkle with almonds and Parmesan cheese. Bake in a preheated 325 degree oven for 45-55 minutes, or until chicken breasts are tender and soup mixture is bubbling and golden brown.
Options and Tips:
- Cooking wine can be found near the vinegar in most grocery stores. I use Holland House brand because it is the cheapest, but any brand will work. It doesn't go on sale very often, but occasionally will be on price drop.
- This can be made early in the day and refrigerated until ready to bake. Add 5 minutes or so to the baking time.
This recipe comes from my mom, Mary Kregel. It is a slightly modified version of the recipe found on page 282 of Heritage Christian School's "Favorite Family Recipes" cookbook.