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Creamy Nutmeg Chicken

 Creamy Nutmeg Chicken
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
4-6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • In a large skillet, brown chicken in butter. Remove chicken and set
  • aside.
  • 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.
  • Simmer, uncovered, for 25-30 minutes or until chicken is no longer
  • pink, basting occasionally. Sprinkle with additional nutmeg. Yield:
  • 4-6 servings.

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Creamy Nutmeg Chicken (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.