Coq Au Vin

• 1 -2 teaspoon olive oil
• 1 lb chicken breast, cut into strips
• 1 (14 ounce) cancambell's cream of chicken soup
• 1 -2 garlic clove
• 2 cups white zinfandel wine
• 1 chicken bouillon cube
• 1 teaspoon dried rosemary

1. In a large skillet add heat olive oil.
2. Add chicken strips and brown chicken for about 5 minutes over medium heat.
3. Add wine, boullion, and soup and heat to a simmer or about 7 - 10 minutes.
4. Reduce heat and simmer until sauce thickens.
5. Add rosemary and heat for another couple minutes.
6. Serve over white or brown rice.

olive oil, chicken breast, cancambells cream, garlic, white zinfandel wine, chicken, rosemary

Taken from www.food.com/recipe/coq-au-vin-141710 (may not work)