Correlli'S Poulet Supreme - cooking recipe

Ingredients

chicken breasts (boneless, skinned)
cream of mushroom soup
white wine
Krazy Mixed-Up salt
1 jar button mushrooms
Cheddar cheese
1 can asparagus
garlic powder

Preparation

Simmer boneless chicken breasts in water with bay leaf, white wine and 2 to 3 cubes chicken bouillon.
Remove when cooked and cool.
Layer (buttered) baking dish with asparagus.
Top with cooled chicken.
Mix soup, 1/4 cup white wine, 1 teaspoon Krazy Mixed-Up salt, garlic powder and mushrooms.
Pour over chicken. Bake at 350\u00b0 until golden brown (about 15 to 20 minutes).
Top with Cheddar and bake until melted.