Rosemary Chicken With Mushroom Sauce

Total Time
25mins
Prep 10 mins
Cook 15 mins

A simple but flavorful dish I created to beat the mid-week dinner blues. The sauce is delicious, and I recommend sopping it up with some good crusty bread. Enjoy!!

Ingredients Nutrition

Directions

  1. In a pan on medium heat, add olive oil.
  2. Cut chicken breasts into 1 or 2 inch squares and place in pan.
  3. While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
  4. Sprinkle rosemary generously over chicken in pan.
  5. Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
  6. Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!
Most Helpful

5 5

Oh i loved it! i added 2 sliced scallions sautee in half a stick of butter to the sauce. I also used whipping cream for the sauce. My husband and mother in law loved to sooo much. they all said i have to make it again.

4 5

This has potential. I think more liquid is needed to dilute the soup. Also I used approx. 1/2 teas. of dried rosemary. My family thought it was too strong, so I'll back off next time. I added sliced mini portobellos (sautéed in EVOO) and deglazed the pan with a bit of white wine after browning the chicken. Heated through and served with egg noodles. I'll be making this again with adjustments to the liquid. Thanks for sharing your creation. :D

4 5

Quick, Easy & very tasty. I added more veg to the dish like broccoli, celery, peas etc... will make this again.