4-6 boneless chicken breasts
3 tbsp. diced onion
3 tbsp. diced garlic
olive oil
1/2 cup Marsala cooking wine, divided
1/3 cup lemon juice
1 (8 oz.) pkg. fresh mushrooms, sliced
2 tbsp. butter
1 tsp. garlic powder/salt
1 (10 oz.) can cream of chicken soup
1/2 cup milk
4 green onions, sliced thin
salt and pepper, to taste
tarragon leaves
dried dill weed
1/4 tsp. poultry seasoning

In large skillet, sauté onion and garlic in olive until lightly browned. Wash and trim fat from chicken breasts (if desired) and dry on paper towels.

Lightly salt and pepper both sides of chicken breasts; add to skillet and coat with olive oil, onions and garlic. Lightly sprinkle tarragon and dill on both sides of chicken breasts. Add about 1/4 cup cooking wine and 1/3 cup lemon juice. Mix and coat well. Cover and simmer 15 minutes.

Sauté mushrooms in butter and 1 teaspoon olive oil. Add 1/4 cup cooking wine and garlic salt/powder. Cover and simmer 15 minutes.

In medium saucepan, heat cream of chicken soup adding 1/2 cup milk, 1/4 cup cooking wine, and 1/4 teaspoon poultry seasoning. Stir until smooth. Add sautéed mushrooms (including liquid) and green onions. If too thick, add a little water.

Place chicken breasts in casserole dish, including bits of onion and garlic, top with soup mixture until covered (probably won't need to use all of it, save it for another batch of chicken!)

Cover and bake at 350°F for 30 to 40 minutes.

Serves 4 to 6.

Submitted by: Jennifer