Mamaw's Cream of Mushroom Chicken

Here's a twist on one of my Mom's recipes.  I usually serve this with long grain and wild rice and steamed asparagus or spinach.  You also have to have plenty of bread to dip in the delicious, creamy sauce.  Makes great leftovers.  This is one of Avery and my favorites!


2 - 3 lbs chicken breast, skinned
1 package sliced mushrooms
1 cup red onion or shallots, chopped
3 TBSP butter
1/4 cup red wine
1 can cream of mushroom soup
1 pint sour cream


In a skillet melt butter over medium-high heat.  Once butter has melted saute' the mushrooms and onions for 1 or 2 minutes.  Then add the red wine.  Continue sauteing until the onions get close to being translucent; remove from heat.  Mix in the soup and sour cream.  Pour mixture over chicken that's been placed in a casserole dish.  Cover with foil.  Bake at 350 degrees for 1 to 1 - 1/2 hours.  Cook covered except for the last 15 minutes.