Chicken Saute W/ Fennel Mushroom Sauce
Ingredients
- 4 skinless, boneless chicken breast halves (about 1 lb)
- 1/4 cup all-purpose flour
- 2 Tbsp margarine or butter
- 2 small fennel bulbs, thinly sliced (about 2 C)
- (or substitute 4 stalks celery for the fennel)
- 1 large onion, sliced (about 1 C)
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup Chablis or other dry white wine (optional)
Instructions
Coat chicken with flour. In medium skillet over medium-high heat, heat margarine. Add chicken and cook 10 minutes or until browned. Set chicken aside. Add fennel and onions and cook until tender. Add soup, milk and wine. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes. Return chicken to pan. cover and cook 5 minutes or until chicken is no longer pink.