8 boneless, skinless chicken breasts
1 c. milk
1 c. flour, seasoned with salt and pepper
1 can cream of mushroom soup
1 c. sour cream
1/3 c. mayonnaise
1/4 c. olive oil or canola oil
1 lg. pkg. med. width noodles
Dry white wine (optional)

Cut chicken breasts into strips. Dredge strips in milk, then in seasoned flour. Stir fry the strips in hot oil in a pan. After meat is cooked, add the soup, mayonnaise and sour cream. Adjust the thickness with milk and-or the dry, white wine. Add fresh chopped parsley for garnish. Serve over cooked noodles. Serves 6.