8 boneless, skinless chicken breast halves
1 teaspoon salt
4 tablespoons vegetable oil, divided
2 cups diced celery
1 cup chopped onion
1 (10 3/4-ounce) can cream of mushroom soup
2 tablespoons dry white wine (optional)
1/4 teaspoon ground black pepper
4 tablespoon butter
1 pound fresh mushrooms, sliced (about 5 cups)


1. Sprinkle chicken with salt. In a large skillet, heat 3 tablespoons of the oil. Add chicken, about one quarter at a time; brown on all sides; remove and set aside.
2. Add remaining oil to skillet. Add celery and onion; saute until tender, about 3 minutes. Stir in mushroom soup, one soup can water, wine and black pepper. Add browned chicken. Bring to a boil, reduce heat and simmer, covered, until chicken is tender, about 10 minutes.
3. Meanwhile, in a large skillet, melt butter. Add reserved sliced mushrooms; cook until softened, about 3 minutes. Stir into skillet with chicken.
This chicken can be made earlier in the day and reheated before serving. Serve over buttered noodles tossed with chopped parsley.
Party Chicken & Mushrooms
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