"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
4 boneless, skinless chicken breasts 1 can Golden Mushroom soup 1/2 tsp. minced garlic 1/2 cup red cooking wine salt & pepper to taste
Salt and pepper chicken breasts. Brown in cooking oil with garlic. In a bowl, mix mushroom soup and wine; pour mixture over chicken and simmer on low heat in covered skillet until chicken is tender ( 30-45 minutes).
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