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CONTACT
Chicken Breasts in a Creamy Mushroom and
Bacon sauce with White Wine.

INGREDIENTS:
1 pound spaghetti
4 chicken breasts
1 medium to large onion
7 ounces mushrooms
2 cans concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
some butter or oil
some salt & pepper
Mince the onion. Clean and slice the
mushrooms.
Peel and mince the apple.
Season the chicken breasts with a generous
amount of salt and pepper.
Cook the bacon and don t clean out the pan.
Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the
chicken breasts on both sides in the bacon
pan. Transfer them to a casserole.
In the same pan, saute the onion for a few
minutes, then add the mushrooms.
After three minutes or so, you add the minced
apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and
crumble the bacon in there. Pour in the white
wine.
Add the soup and stir.
Add the Sharp Cheddar and stir into the
sauce. Pour the sauce over the Chicken
Breasts.
Bake the casserole in a preheated oven at
350F for 25 to 30 minutes until the chicken is
super tender and the sauce is all hot and
bubbly.
While it's baking, make your Spaghetti
noodles. Drain, plate noodles, top with the
Chicken and Sauce. Garnish with
more bacon and parsley, optional.
   
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