Mushroom Chicken From the galley of Lois Zonderman  
   
  • 4 skinless boneless chicken breasts
  • 1/4 cup margarine or olive oil
  • 1 medium onion, chopped
  • 1 10-3/4 oz. can Golden Mushroom soup undiluted
  • 2/3 cup dry white wine
  • 1 Tbsp. chopped parsley
  • 1 tsp. paprika
  • Pepper to taste
  • 1 Tbsp. soy sauce
  • 1 Tbsp. lemon juice
  1. Lightly brown chicken in margarine or oil in a covered skillet. Move chicken to a baking dish.
  2. Add onions to margarine in skillet and cook until tender but not brown.
  3. Add the soup, wine, seasonings, soy sauce and lemon juice to onions. Blend thoroughly and pour over chicken.
  4. Bake at 350o for about 45 minutes.
  5. Serve with rice, couscous, pasta, etc.
  
  Serves 4. Makes a lot of gravy so for 2 more people just add 2 more chicken breasts.