Sunday, October 18, 2015
Sauteed Seasoned Chicken Breasts in a Garlic Mushroom Sauce
While this recipe works equally well with boneless skinless chicken thighs, it is designed for boneless skinless chicken breast.
While Italian seasoning can be used -- or oregano, salt and pepper -- this dish also benefits greatly from the use of a Herbs-de-Provence seasoning blend.
The first step is to take about 2 cups
Remove the mushrooms from the saucepan and set aside. Do not drain or clean the pan.
Now take 4-6 chicken breasts and also season liberally with the herb blend and salt and pepper to taste. Add some more EVOO to the pan and then brown the chicken breasts 5 minutes a side over medium-high heat.
You will need 2-3 medium sized (541 ml.) cans of ready made cream of mushroom soup so as to fully cover the breasts. If you do not have ready made, simply use condensed and blend with the required amount of milk prior to adding to the pan.
Season again over top with the herb blend, cover, bring to a boil and then reduce heat and simmer for 30 minutes. Then remove the lid and simmer for 15 minutes more until fully cooked. (If unsure chicken breasts are fully cooked when they have reached an internal temperature of 165 degrees at the thickest point).
Serve covered with the garlic mushroom sauce.
This delicious dish goes perfectly with rice or egg noodles, pairs well with white or red wine and is great with a rustic style country bread or baguette.