Ingredients
-
1
-
4
-
2
-
1
-
1/2
-
1
-
-
2
-
-
-
-
-
-
-
Directions
Quick Mushroom Chicken, Makes a nice sauce/gravy so it is good served with rice, noodles or mashed potatoes. Adapted from a Campbell’s recipe, it was called two step chicken..it has more steps and ingredients now but to my taste it improved the recipe., This was so simple and easy to put together. I did season my chicken with some salt and pepper before browning and used the chicken and mushroom combination of cream of soup which we really like. I also used 2% milk in place of the water as a personal preference. The Dijon mustard added a nice flavor that we enjoyed. Served this over Jasmine rice along with corn on the cobb and a nice salad. In memory of Pets “R” us., This was so simple and easy to put together. I did season my chicken with some salt and pepper before browning and used the chicken and mushroom combination of cream of soup which we really like. I also used 2% milk in place of the water as a personal preference. The Dijon mustard added a nice flavor that we enjoyed. Served this over Jasmine rice along with corn on the cobb and a nice salad. In memory of Pets “R” us.
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Steps
|
1
Done
|
Heat the Oil in a 10-Inch Skillet Over Medium-High Heat. |
|
2
Done
|
Add the Chicken and Cook For 10 Minutes Until It's Well Browned on Both Sides. Remove the Chicken and Set Aside, Add the Mushrooms to the Skillet and Fry For 2 Minutes. |
|
3
Done
|
Stir the Soup, Water and Mustard Into the Skillet. Heat to a Boil, Then Return the Chicken to the Skillet and Reduce the Heat to Low. |
|
4
Done
|
Cover and Cook For 5 Minutes or Until the Chicken Is Cooked Through, Taste and Season With the Black Pepper. |
|
5
Done
|
Add the Parsley and Mix Into the Sauce. |
