December 30, 2009
2. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine of broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. In med. high sauce pan, blend Cream of Chicken soup, 2 tsp. lemon juice, fresh cracked pepper and 2 TBS. sour cream, whisk until blended and pour over chicken. Serve with rice.
Posted by Max Fam at Wednesday, December 30, 2009
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.