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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
4 boneless skinless chicken breast halves (5 ounces each) |
1 tablespoon butter |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup sliced fresh mushrooms |
1/2 cup water |
1 teaspoon minced chives |
1 teaspoon dijon mustard |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
hot cooked egg noodles |
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.
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles. Yield: 4 servings.
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