Springtime Chicken Supper |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From an Easy Everyday Cooking recipe card. Chicken is served with zucchini, tomatoes and other vegetables in a creamy sauce. Original recipe calls for 3 pounds of cut up chicken pieces (with an increased cooking time). Ingredients:
2 tablespoons butter |
4 (6 ounce) boneless skinless chicken breasts |
2 large tomatoes, peeled and cut into wedges |
4 green onions, sliced |
2 stalks celery, sliced |
2 small zucchini, cut into 1-inch slices |
1 (10 ounce) can cream of chicken and mushroom soup |
1/4 teaspoon worcestershire sauce |
1 tablespoon dried parsley |
Directions:
1. Heat butter in a large skillet over medium-high heat.
2. Add chicken and brown on both sides, about 5 minutes.
3. Add tomatoes, green onions and celery.
4. Simmer, covered for about 8 minutes.
5. Meanwhile, cook zucchini in a small amount of boiling water for 3 minutes or just until crisp-tender.
6. Drain and rinse with cold water, then set aside.
7. Blend soup and Worcestershire sauce in a small bowl.
8. Pour over chicken.
9. Cover and simmer chicken, stirring occasionally for about 8 minutes or until cooked through.
10. Add zucchini to skillet and mix gently.
11. Heat to serving temperature, sprinkle with parsley.
12. Serve immediately.
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