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1
In a medium size skillet heat Olive Oil.
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2
Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
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3
Brown Chicken (with skins) on all sides, using medium heat.
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4
Transfer breasts to dutch oven (Meat up/bone down).
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5
In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
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6
Spoon onion mixture evenly over each chicken breast.
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7
Gently spoon mushroom soup over chicken pieces and onion mixture.
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8
Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
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9
Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
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10
Pour gently over soup covered chicken.
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11
Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
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12
In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
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13
Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
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14
For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary.
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15
Check for tenderness with a fork.
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16
Serve over rice.
