Total Time
40mins
Prep 10 mins
Cook 30 mins

I made this up, loosely based on a chicken dish I had at a friend's house. You can always experiment with different cream soups and veggies. I buy a frozen bag of seasoning vegetables-onions, bell peppers and celery. I keep a bag of this on hand and use it for a lot of recipes. This cuts down on a lot of prep time. I also buy fresh mushrooms when they are on sale and freeze them, too.

Ingredients Nutrition

Directions

  1. Pound the chicken breast to even thickness.
  2. Heat olive oil in a large deep skillet. Season breasts as preferred and then brown.
  3. Remove breasts, set aside. Add more oil if needed, then saute all veggies for about 5 minutes If using bacon, add that too, it takes longer to cook than the prosciutto.
  4. After 5 minutes add the diced prosciutto and garlic. Saute for another minute or 2.
  5. Add cream soup and wine, stir until well combined.
  6. Return chicken to pan, cover and simmer for 20 minutes. I usually turn the chicken once. You can season sauce further if needed. I think that it only needs a little fresh ground pepper to top it off.
  7. This goes great with long grain and wild rice.

Reviews

(2)
Most Helpful

I found this to be an enhanced version of the Campbell's soup recipe for a skillet dinner. It is easy comfort food and a nice standby for a busy night. I did appreciate all of the vegetables & used a red pepper to add some needed color. I also used the chicken broth option. Made for Spring '09 Pick A Chef.

Susie D April 05, 2009

I decided to make this for dinner since you were the chef of the day and I am very glad I did. the whole family loved it. I couldn't find cream of onion soup so I mixed golden mushroom and french onion together. I think that I probably doubled the recipe also. The addition of the wine is what sets this aside from other "cream of" and chicken dishes. Thanks for a keeper.

crys loves to cook April 23, 2008

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