6 Chicken Thighs
1 cup flour
1 can Cream of Mushroom Soup
1/2 can white wine
8 oz can mushrooms
1 onion thinly sliced
1 T. Paula Deen House Seasoning, divided
2 T. Canola oil
1) Sprinkle chicken thighs with 1/2 T. PDHS. Coat chicken in flour. Meanwhile heat Canola oil in a nonstick pan sprayed liberally with nonstick cooking spray.
2) Fry chicken thighs until well browned and remove. Keep warm in a warmed oven.
3) In same pan, fry onions until soft. Add soup, wine, mushrooms and mushrooms and still until well blended. Add remaining 1/2 T. of PDHS.
4) Return chicken thighs to pan and cook covered an additional 40 minutes or until chicken is 180 degrees. Serve with rice or noodles!