Another great recipe!
Depending on how much your making you need at least 2-3 cans of cream of
mushroom soup (or cream soup). Prehaeat oven to 325. Sprinkle salt
and garlic on thawed chicken breasts. Heat frying pan, add oil and
place 4 to 6 chicken breasts (I used boneless) in pan. Brown the
chicken til you no longer have raw meat on the outside of the chicken.
Remove chicken from pan and and add 1 cup of onion, fry for a few
minutes, then add 1 cup of white wine (you do not have to do this, but I
think it gives it a richer flavor, so if you don't have the wine you
can skip this). Stir in pan and let this simmer for about 7
mins. You're also trying to pick up all the flavor of the chicken that
has been left in the pan. Next add your cream soup along w/about 1-2
Cups chicken broth (or water, but better flavor w/broth) depending on
how many cans of soup your using and how thick you would like your
gravy. Mix soup in w/mixture and allow to simmer. Place chicken in
baking pan and pour mixture over chicken. Bake at least 30 minutes,
covered. Serve over pasta, rice or potatoes.