Instructions: Dredge chicken breasts in flour, garlic salt, pepper and poultry seasoning.

Brown chicken in 3-4 Tbs. olive oil. top with 1 can of cream of mushroom soup, 1/2 cup chicken broth, 1/2 cup wine, 1/2 tsp. diced dry onion or equivalent of fresh onion. Sprinkle top with dry rosemary leaves, cover and simmer 1 1/2 hours. Serve chicken with the sauce it was cooked in. Served with scalloped potatoes and green veggies.

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