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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is quick and tasty. Even my mushroom-hating brother liked it. Ingredients:
4 boneless chicken breasts |
1/2 cup onion, chopped |
8 ounces mushrooms (crimini, portobello, button, etc.) |
1/2 tablespoon fresh rosemary |
pepper |
1 (10 3/4 ounce) can cream of celery soup |
3/4 cup beef broth |
1/2 tablespoon garlic powder |
Directions:
1. In a large skillet, brown chicken breast. Remove from pan. .
2. Saute onion, mushrooms, and fresh rosemary until mushrooms are tender. Do not add salt: this will make the mushrooms tough. Pepper to taste.
3. Add browned chicken back to pan.
4. In a separate bowl wisk soup, broth, and garlic powder until smooth. Add to pan and head to boiling. Reduce heat and simmer for 15-20 minutes until chicken is cooked through and tender.
5. Serve over rice or egg noodles.
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