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Creamy Chicken and Mushrooms


2 tablespoons vegetable oil
2 tablespoons margarine
12 ounces chicken, cubed
1 1/2 cups broccoli, sliced
1 1/2 cups mushroom, sliced
1 cup onion, diced
1 clove garlic, minced
1 can 10.75 oz Cream of Chicken Soup
1/4 cup Dry White Wine
1/2 cup milk
1/4 teaspoon pepper

Sauté mushrooms in margarine. Remove. Cook chicken in oil. Remove. Sauté broccoli. Remove. Sauté onion. Remove. Combine soup, milk, wine, garlic and pepper. Heat to boiling. Return other ingredients and heat through. Serve over cooked noodles or rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.