Chicken in Mushroom Wine Sauce

3-4 boneless, skinless chicken breasts
1 cup dry white wine
garlic powder
8 oz. package of button mushrooms, sliced
3-4 green onions, chopped
2 Tbsp. margarine or butter
1 can cream of mushroom soup
Salt & pepper, to taste
1 sleeve of Saltine crackers
1 cup grated Monterey Jack cheese
Olive Oil

Sauce:

Melt butter in medium-sized skillet. Sauté mushrooms and onions until tender. Add wine and simmer for a few minutes. Add soup and mix until smooth. Continue cooking for a few minutes, then remove from heat.

Chicken:

Grind crackers in a blender, a handful or two at a time.
Pour crumbs into a shallow bowl or pie plate; season with garlic powder, salt & pepper.

Rinse chicken; pat dry with paper towels.
Place one chicken breast between a large piece of plastic wrap and pound with mallet until fairly thin. Repeat with remaining chicken.
Coat each piece of chicken in cracker crumbs.
Over medium heat, fry chicken in a shallow layer of olive oil until golden brown (approximately 4 minutes on each side).

Place browned chicken in lightly greased (PAM) covered casserole dish.
Top with mushroom-wine sauce and bake (covered) at 350 degrees for approximately 45 minutes.
Add cheese to top of casserole and bake for another 10 minutes, uncovered.

Notes:

This works well in a crockpot if you have time for all the prep. Cook on low for 6-8 hours.

When I first started cooking, I didn't drink wine so I used White Zinfandel for this dish. I've never tried anything else, but I suspect a dry white is perfectly suitable.

Yummy served on top of mashed potatoes!