Monday, January 19, 2009

Chicken Breast with Easy Mushroom Gravy

Grocery shopping is done once a month around here, so last nights dinner menu was determined by what was found in the freezer. The lucky winner was .... two large, skinless chicken breast.

The list of ingredients is short, making it one of the easiest recipes I have in my repertoire.


4 - Chicken breast, skinless
1 can (10.5 ounces) - Cream of Mushroom Soup
1/2 cup - 2% Milk
Salt and Pepper, to taste

Coat a non-stick skillet by going around it twice with olive oil. Put in your chicken breast, on medium-high heat; salt and pepper them to taste. Cover, and let simmer about 10 minutes on each side until brown.

While the chicken is browning, mix together the mushroom soup and milk. This will be your 'easy' gravy.

Once the chicken is brown on both sides, pour the soup mixture over the top of the breasts, turn your heat down to a simmer and cover. Let it simmer for about 20 minutes.

Serve over your choice of mashed potatoes, rice or egg noodles. The chicken is usually so tender you can cut it with your fork. For a change, you can also do this with pork chops too!

Wendell's only complaint about supper tonight was that I only had two large chicken breast and not the four that I usually do. His complaint fell short once he realized that I had also made dessert.... but that is another entry. :)

Stay warm,


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