Post by wilderness on Sept 3, 2020 6:35:16 GMT -5
Mushroom & Herb Chicken-annrms
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. —Betsy King, Duluth, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Ingredients
4 boneless skinless chicken breast halves (5 ounces each) [Used 16oz. Rotisserie chicken, chopped.]
1 tablespoon butter [omit]
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted [plus ¾ cup sour cream, 1/3 cup strong chicken broth, 2/3 cup skim milk]
1 cup sliced fresh mushrooms
1/2 cup water [dry sherry]
1 teaspoon minced chives [ 2 tablespoons fresh]
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning [no salt added]; 1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt [2 cloves fresh, minced]
1/4 teaspoon dried rosemary, crushed [2 tablespoons, minced]
1/4 teaspoon dried thyme [heaping tablespoon fresh]
Hot cooked egg noodles [brown rice]
Directions
1. Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken [and my additions]
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. —Betsy King, Duluth, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Ingredients
4 boneless skinless chicken breast halves (5 ounces each) [Used 16oz. Rotisserie chicken, chopped.]
1 tablespoon butter [omit]
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted [plus ¾ cup sour cream, 1/3 cup strong chicken broth, 2/3 cup skim milk]
1 cup sliced fresh mushrooms
1/2 cup water [dry sherry]
1 teaspoon minced chives [ 2 tablespoons fresh]
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning [no salt added]; 1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt [2 cloves fresh, minced]
1/4 teaspoon dried rosemary, crushed [2 tablespoons, minced]
1/4 teaspoon dried thyme [heaping tablespoon fresh]
Hot cooked egg noodles [brown rice]
Directions
1. Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken [and my additions]
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
