Smothered Chicken
Source of Recipe
unknown
List of Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
One 3 - 3 1/2 pound chicken -- cut into 8 pieces and rinsed (not dried)
1/3 cup vegetable oil
4 medium onions -- thinly sliced
1 pound fresh mushrooms -- sliced
2 cans condensed cream of mushroom soup -- (10 3/4 ounces each)
1/2 cup white Zinfandel wineRecipe
In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating well. In a soup pot, heat the oil over medium heat. Cook the coated chicken in batches for 4 to 5 minutes per side, until browned. Drain on a paper towel-lined platter. Add the onions and mushrooms to the pot and saute for 5 minutes. Return the chicken to the pot and stir in the soup and wine. Reduce the heat to medium-low, cover, and simmer for 55 to 60 minutes, or until the chicken is tender and no pink remains, stirring occasionally. Serves 4-6
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