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  Chicken breasts 3 Pound, split
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄2 Pound (2 Cups)
  Condensed cream of chicken soup 21 Ounce (Two 10 1/2 Ounce Cans)
  Garlic 1 Clove (5 gm), minced
  Thyme 1 Dash
  Rosemary 1⁄8 Teaspoon, crushed
  Light cream 2⁄3 Cup (10.67 tbs)
  Long grain and wild rice mix 12 Ounce (2 Packages)

Use 1 large skillet or prepare in 2 skillets (10 inch) by dividing the ingredients equally.
Brown chicken in butter; remove.
Brown mushrooms.
Stir in soup, garlic, and seasonings; add chicken.
Cover; cook over low heat 30 minutes or until chicken is tender.
Stir now and then.
Blend in cream; heat slowly.

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