4 chicken breasts, cut in half
1/2 cube of butter
2 T. minced garlic
1 cup chicken broth
1/2 cup white cooking wine
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 cup water
1 cup flour
1 beaten egg
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
Directions:
Mix flour with salt, pepper and garlic powder. In a seperate bowl, beat egg. Pound chicken to tenderize. Dip chicken in egg and dredge in flour mixture. Let chicken rest for five minutes before cooking.
In a small bowl, mix soup, water, milk, broth; set aside. Melt butter in pan. Add minced garlic and saute until golden brown. Add chicken to hot butter and saute. Cook 1-2 minutes and turn over. Cook until golden brown on each side, add white wine. Let bubble for 2 minutes, then lower heat to medium. Add soup. Let simmer for 15 minutes then reduce heat. Mix in sour cream and simmer for 5 minutes.
Serve with rice.
If you want noodles, cut and slice chicken before coating. Add an extra 1/2 cup milk and 1/2 cup broth to soup mixture. Mix sauce with about 1 1/2 lbs. cooked pasta after sauce has finished simmering.
