July 26, 2010

Chicken Chardonnay

When my mama was in town, we had a girls day and took Natalie to Miss Aimee B's in Historic St. Charles for breakfast.  I just love going there, it's so girly and dainty.  I feel as if I need to have both pinkies up during the duration of the meal.  If you go there, make sure you have the ice coffee.  They whip their own cream and put it on top and it's ever so delightful!  I sometimes have seconds....ssshhh.  Every time I go there, I browse through their cookbooks but I have never bought one.  However, this trip I did and I'm so happy for it.

Tonight's dinner was brought to us by Miss Aimee B's

Chicken Chardonnay

3-10 1/2 oz cans cream of mushroom soup
3/4 cup Chardonnay wine
6 boneless, skinless chicken breasts
6 slices Swiss cheese - I used shredded because I didn't write down slices
1 cup Peppridge Farm Herb Seasoned Stuffing
1/2 cup melted butter

Preheat oven to 350 degrees. Rinse and pat dry 6 chicken breasts.  Arrange breasts in a 9 x 13 inch baking pan.  Top each breast with a slice of Swiss cheese.

Mix mushroom soup and wine.  Pour sauce over breasts and cheese.  Next, top with seasoned stuffing mix.  Drizzle butter on top of stuffing.

Bake, uncovered, for 1 hour at 350 degrees.

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