Smothered Chicken & Green Bean Skillet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. NOTE: I plan on using low-fat cream of chicken soup as I don't like mushrooms! :-) Ingredients:
4 boneless skinless chicken breast halves |
2 cups frozen green beans |
1 (10 3/4 ounce) can campbell's half-fat condensed cream of mushroom soup |
1/2 cup water |
1/4 teaspoon dried thyme leaves |
1 cup sharp 2% cheddar cheese, shredded, kraft 2% milk |
new potato, boiled (optional) |
Directions:
1. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done. Remove from skillet.
2. Add beans, soup, 1/2 cup water and thyme to skillet; cover. Cook 6 minutes, stirring often.
3. Return chicken to skillet; cook 1 minute or until hot. Top with cheese.
4. Serving suggestion: Serve with boiled new potatoes.
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