chicken in mushroom and red wine sauce
chicken breast or thighs
cambell cream of mushroom with roasted garlic soup
sage and rosemary
Cut chicken and pound into cutlets.
Combine the marinade ingredients. Place chicken and marinade into a freezer bag and marinade overnight.
Beat egg and water. Place flour into a shallow dish. Place breadcrumbs into a shallow dish. Dredge chicken in this order. Flour-egg-breadcrumbs. Shake off excess.
Heat olive oil in a skillet that can go into the oven. Brown the chicken cutlets on both sides, remove to plate.
Add a tbs of butter and mushrooms to hot skillet. Brown the mushrooms.
Deglaze pan with red wine.
Blend in the can of soup to create a sauce. Add herbs.
Return chicken to skillet and coat with sauce on both sides.
Bake at 350 for 30 min. Sauce should have reduced and be bubbling.
Add a tbs of butter to the skillets to give the sauce a glaze.