SUNDAY RECIPE

Rosemary Chicken servings | 6 Ingredients 6 (4oz) boneless, skinless chicken breasts 1 can Campbell's Healthy Request Cream of Mushroom Soup 1/4 of a can of Campbell's Healthy Request Tomato Soup 4 oz dry white wine (Sauvignon Blanc) 8 oz. sliced white mushrooms 3 6" sprigs fresh rosemary (or 2T. dried rosemary) salt pepper garlic powder Instructions rinse and pat dry chicken. Sprinkle both sides of chicken with salt, pepper, and garlic powder Heat a saute pan, spray with olive oil spray, and brown chicken on both sides. Put chicken in a 13 X 9 pan and cover with the uncooked mushrooms. In a seperate bowl, combine soups and wine. Pour soup mixture over mushrooms and chicken. Place the sprigs of rosemary on the sauce. Cover the pan with foil and cook at 350 degrees for about 45 minutes. Remove rosemary before serving. If you are using dried rosemary, mix it into the sauce. Don't skip the wine--it makes this recipe absolutely delicious--good enough for company. I serve it with wild rice and a green veggie like asparagus or fresh green beans.