Creamy Nutmeg Chicken Recipe
- 6 to 8 chicken pieces, skin removed
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup minced fresh parsley
- 2 can (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tablespoon ground nutmeg
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- Additional ground nutmeg
- 1. In a large skillet, brown chicken in butter. Remove chicken and set aside.
- 2. In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces.
- 3. Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg. Yield: 4-6 servings.
1 serving (1-1/2 cups) equals 309 calories, 14 g fat (7 g saturated fat), 117 mg cholesterol, 494 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.