 |
Prep Time: 1440 Minutes Cook Time: 45 Minutes |
Ready In: 1485 Minutes Servings: 4 |
|
My Mom gave me this recipe when I was in college-about 1977. I still make it today! The marinated mushrooms really add the zip-you won't believe it! Enjoy! Ingredients:
1 (4 ounce) jar mushrooms, whole |
1/2 cup italian salad dressing (i like kraft's zesty italian) |
2 tablespoons flour |
salt |
pepper |
4 boneless skinless chicken breasts |
2 tablespoons oil |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup water |
1 cup chicken broth |
Directions:
1. Drain mushrooms and marinate in italian dressing overnight; drain.
2. Combine flour, salt, and pepper; dredge chicken in seasoned flour and brown in hot oil in large skillet. (An electric skillet is good for this.).
3. Add remaining flour mixture to skillet and stir until smooth.
4. Add soup, water, and mushrooms; cover and simmer over low heat, about 30 minutes.
5. Stir in chicken broth.
6. Cook 15-30 minutes or until tender.
7. Serve over hot noodles. (I like large egg noodles.).
|
|