1 pound skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle chicken broth
1 (5 ounce) can sliced mushrooms
1/4 cup distilled white vinegar
1 (8 ounce) can condensed cream of chicken soup
2 teaspoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and brown the inside of the chicken breasts.
Place with rib roast, skin side down, in a large saucepan and refrigerate overnight. Meanwhile, in a large bowl, combine chicken broth, mushrooms, vinegar, cream of chicken soup and parsley. Mix well and pour over chicken pieces.
Brown coated chicken breasts for about 20 minutes. Remove chicken from saucepan and place in a 9x13 inch baking dish. Cover and let cool for 15 minutes before slicing.
Quick and easy service. Although may be a little pricey, Kathleen is good at her jobs.
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