Ingredients
Instructions
- In a large skillet melt butter over med-low heat.
- Add onion and garlic and cook stirring frequently until onion is translucent.
- Add chicken to the skillet and cook until no longer pink.
- Next add the cans of cream of mushroom soup and the wine and pepper; stirring well to combine.
- If the sauce is to thick you can add more wine to thin it out.
- Serve over hot rice and enjoy!