Amy's Favorite Chicken
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 celery rib, chopped
- 2 green onions, chopped
- 1⁄2 bell pepper, chopped
- 1⁄2 cup sliced mushrooms
- 1⁄4 cup prosciutto or 1/4 cup bacon, diced
- 1 (10 1/2 ounce) can cream of onion soup
- 1⁄4 cup white wine or 1/4 cup chicken broth
directions
- Pound the chicken breast to even thickness.
- Heat olive oil in a large deep skillet. Season breasts as preferred and then brown.
- 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.
- After 5 minutes add the diced prosciutto and garlic. Saute for another minute or 2.
- Add cream soup and wine, stir until well combined.
- 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.
- This goes great with long grain and wild rice.
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Reviews
-
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.
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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.
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