Chicken Breasts in a Creamy Mushroom soup sauce

Chicken Breasts in Creamy Mushroom Soup Sauce

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Six Chicken breasts

salt and pepper
Flour
Cooking Oil
2 sliced peaches
2 cans of mushroom soup
1 cup heavy cream
2 ounces Brandy or Bourbon

Directions Preheat oven to 350 degrees F.

Sprinkle seasoned salt and pepper on Chicken breasts and flour them. Brown lightly in a skillet with cooking oil; then put in a greased baking dish and set aside.

Combine the 2 cans of soup in a saucepan with the heavy cream. Add the grapes and heat. Pour soup mixture over Chicken and bake 1 hour. Mix in brandy or Bourbon before serving.

Our Chef Says: Most gourmet recipes are too complicated because most chefs think if makes them look more knowledgeable . Forget it. Always look for the "Easy" version of a recipe.

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