Recipe from Roslyn Harp of S.C.
6 boneless chicken breast
1 16oz container of sour cream
3 green onions
2 tablespoons cooking wine
2 cans cream of celery soup
Saute the onions in oil. Place chicken in pan and brown on both sides. Add cream of celery soup, cooking wine, sour cream, and cook on med-low until done. Season with salt & pepper to your desire. Approximately 30 min
Tuesday on KOAM Morning News... Trent Kling from the Pittsburg Farmer's Market stopped by with a recipe for mini zucchini pizzas.More >>