*I've made this recipe from Confessions of a Kitchen Diva a couple of times & just love it. It makes my mushroom-loving husband happy!
6 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
2 T butter or margarine
1 small onion, diced (1/2 C)
1 clove garlic, crushed
1 pkg (8 oz) mushrooms, sliced
1/2 C dry white wine
1 can (10 oz) cream of chicken soup
1 C sour cream
2 T chopped green onion tops
Pound chicken between 2 sheets of plastic wrap until 1/2-inch even thickness. Season with salt & pepper.
Heat a large skillet over medium-high heat & melt butter. Add chicken breasts & brown all over. Remove chicken to a 9x13-inch baking dish that has been lightly greased or coated with nonstick cooking spray.
Add onion to the same skillet & saute until clear & limp. Stir in garlic & cook for an additional minute, being careful not to burn. Add mushrooms & cook until mushrooms release their liquid. Add wine & stir, scraping the bottom of the pan to release any browned bits. Remove pan from heat & stir in soup & sour cream until mixed thoroughly.
Pour sauce mixture over chicken. Cover with aluminum foil & bake at 350 degrees 20-30 minutes until sauce is bubbly & chicken is done. Sprinkle with chopped onions & serve over rice.