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1
In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
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2
Tear of the top third, of the brown paper bag you got the wine out of.
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3
You might as well pour a glass of the wine now, before your hands get flour on them.
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4
Place flour, salt & pepper in the brown paper bag, close top & shake.
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5
Add breast one at a time shake, and place in pan repeat until done.
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6
Brown breast on both sides.
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7
Take sip of Wine & Turn oven on to 350.
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8
Placed breast into a greased oven proof dish to make single layer.
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9
Add onions to pan & cook until translucent, sprinkle on breast.
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10
Sip Wine, In a different bowl mix up soup, water and chicken broth.
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11
Bake uncovered for 45-50 minute
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12
I have added poutry seasong to this.
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13
If no Garlic Cream of Mushroom just use regular C.of Mushroom.
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14
I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
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15
I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
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16
For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
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17
Cook until breast juices run clear.
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18
prep time includes browning meat & onions.
