Chicken in Mushroom Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Meat Tenderizer Mallet
Ingredients
- 6 chicken breast halves, skinless, boneless
- ⅓ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 clove garlic, halved
- 1 cup mushrooms, sliced
- Vegetable Option
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup Wine Option
- ⅛ teaspoon black pepper
- Side Dish Option
OPTIONS
Vegetable - Use 1 Item
- ¼ cup spring onion, sliced
- ½ cup celery, sliced
- ½ cup carrot, shredded
- ¼ cup leek, sliced
Soup - Use 1 Item
- condensed chicken gumbo
- condensed chicken with rice soup
- condensed chicken broth
- condensed chicken vegetable soup
Wine - Use 1 Item
- dry vermouth
- dry sherry
- dry white wine
- dry red wine
Side Dish - Use 1 Item
- hot cooked rice
- hot mashed potatoes
- hot cooked noodles
- hot cooked bulgur wheat
Instructions
- Use a meat tenderizer mallet and pound chicken breasts (place between plastic wrap) to ¼ inch thick cutlets. Coat each with flour.
- Heat the butter and oil in a large non stick pan on medium heat. When hot, cook garlic 30 seconds then discard garlic. Cook the cutlets, working in batches of 2-3 at a time until lightly browned on both sides, remove from pan, continue until all the cutlets are browned.
- Add the mushrooms and Vegetable Option to the pan, cook until vegetables are tender, stirring occasionally.
- Stir in Soup and Wine Options, and black pepper.
- Return cutlets to the pan, reduce heat to low. Cover and simmer 15 minutes or until chicken is fork tender.
- Serve with Side Dish Option and sauce from the pan. Enjoy.
Notes
Low cost per serving.
Leave a Reply