
I stumbled across a recipe for saucy mushroom pork chops that sounded adaptable for chicken. While I don't like cooking with cream-of-whatever soups a whole lot, once in awhile is acceptable. This happened to be one of those instances. I tweaked the recipe only slightly, and my version is below. I basically added more mushroom (I love mushrooms) and onions (yup, love those too!) and used a different cream soup than it called for. Overall, the recipe stayed very similar to the original.
Saucy Mushroom Chicken
Adapted from Light & Tasty, Sept. 2006
Courtsey of Karlene Lantz, Felton, CA
3 boneless, skinless chicken breasts, halved butterfly style (butterfly, but cut all the way through so you end up with 6 pieces relatively the same size)
¼ tsp. salt
¼ tsp. pepper
2 tsp. canola oil, divided
1 ½ c. sliced fresh mushrooms
½ c. chopped onion
1 garlic clove, minced
½ c. white wine or reduced-sodium chicken broth
1 (10 ¾ oz.) can cream of chicken soup, undiluted
½ c. reduced sodium chicken broth
Sprinkle chicken with salt & pepper. Brown both sides of chicken in a large, non-stick skillet in 1 tsp. oil; remove and keep warm. In the same skillet, sauté mushrooms, onion and garlic in remaining oil until tender. Add wine or brother and stir up any browned bits. Cooked for 4-6 min. or until liquid is reduced by half. Stir in soup and broth; bring to a boil. Return chicken to pan, reduce heat and simmer, uncovered, for 8-10 min. or until meat juices run clear. Enjoy!

This dish looks really tasty, especially the sauce.
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