Confessions of an Unintentional Domestic Goddess

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Grandma’s NumNum Chicken

on November 20, 2010

Ok, well, that’s what we call it at my house. This is my husband’s favorite, a dish his mother made as he was growing up, hence the new name.  What I call it when I’m telling my friends about it is Bacon-wrapped Chicken in a white wine cream sauce. Sounds much more grown-up, no? It is very easy, presents very well, and is delicious. If you need a dish to prepare for company and don’t want to spend your evening slaving over a stove, this is it. They will think you spent hours on and that you’re the best cook ever!

Bacon-wrapped Chicken in White Wine Cream Sauce

4 to 6 boneless skinless chicken breasts

4 to 6 slices of bacon

1 jar of dried, sliced beef

1 can oz sliced mushrooms

1 can cream of mushroom soup

1C sour cream

1/2C dry white wine or white cooking wine

1. cut up the dried beef and spread it in the bottom of a pan, 8×8 for 4 breasts or 13×9 for 6.

1. If the chicken is very thick, you can put it in a plastic bag and flatten it to be more even in thickness (that will help it cook quicker and more evenly).

2. lightly cook the bacon, until it’s about halfway done, not crispy, but not totally raw either.

3. roll up each chicken breast and wrap it with a slice of bacon. Place rolled side up on top of the sliced beef.

4. Mix the sour cream, soup, and mushrooms and pour over the chicken.

5. Bake 1 hour at 350, uncovered, or until chicken is cooked through.

6. Serve over hot cooked rice.

7. Sit back, enjoy a lovely dinner and the compliments that will be coming your way!

Sorry Debs, I forgot to get a pic of this one!

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