Coq au Vin a la Rutland


1 can of Campbells Cream of Wild Mushroom soup

2 boneless, skinelss chicken breasts, sliced up

1/4 cup good white wine

3 cloves of crushed garlic

1 teaspoon of butter

ground fresh black pepper to taste


On medium heat in a pan (nonstick works better for this), melt butter, add crushed garlic, cook lightly for 1 min, stirring frequently.  Add wine, let it bubble as the alcohol floats off and it reduces a bit.  Approximately  6 minutes later, add chicken. Cook until not pink, then add the can of wild mushroom soup. Stir it up and cook it on low for about 10-15 minutes.

We had this for dinner last night.  I needed to jazz up some chicken and had some white wine left over, voila! Paired with steamed red potatoes, this was a total success! Enjoy!

Submitted by:  Candace Keen

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