Chicken Cream of Mushroom Sauce

This is my go to meal when we have very little in the freezer and not a lot meat. It is our budget meal and is very quick to prepare as well. It is so good!


Ingredients

Boil chicken

RICE COOKER

THE SECRET to perfect rice. Measure to the first line on your middle finger.
Your finger should just barely touch the top of the rice and add water to your
first line, of the middle finger.

Perfect rice, every time.


shred or cube rice or plate as an entire chicken breast.



Directions:

3 to 4 chicken breasts, rinsed. I boil the chicken breasts in a skillet on the stove. If you have white wine available, after your chicken is near done. You can shred the chicken to make your dish stretch or you can cube the breasts or serve one breast per person. If you have white wine, add 1 cup. Continue boiling chicken, until the liquid is reduced.adding 2/3 cup white wine again. Add 1 large can of cream of chicken soup. Add 2 cups milk or if you have whipping cream. Add 2 cups whipping cream. Allow to simmer. If you have fresh mushrooms, slice and add to mixture. Or add a small can of mushrooms to the sauce. Allow this to simmer, stirring occassionally for 15 to 20 minutes. Do not burn.

cook rice and serve this over rice. If you choose to serve as individual chicken breasts. Pour some sauce on bottom of plate, add chicken breast and spoon additional sauce on top. Serve with rolls and a vegetable.

I didnt have any cooking wine available. I cooked using only water. You could use fat free campbells soup, and skim milk for reduced calories. This is really good and lends to such a creamy texture. It is comfort food for our family.