Creamy Nutmeg Chicken Recipe

Creamy Nutmeg Chicken Recipe
Creamy Nutmeg Chicken Recipe photo by Taste of Home
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Creamy Nutmeg Chicken Recipe

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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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 6 to 8 chicken pieces, skinned
  • 2 tablespoons butter or margarine
  • 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
  • Additional 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 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 nutmeg. Yield: 4-6 servings.
Originally published as Creamy Nutmeg Chicken in Country August/September 1994, p51

Nutritional Facts

1-1/2 cups: 309 calories, 14g fat (7g saturated fat), 117mg cholesterol, 494mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 35g protein.

  • 6 to 8 chicken pieces, skinned
  • 2 tablespoons butter or margarine
  • 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
  • Additional nutmeg
  1. 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 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 nutmeg. Yield: 4-6 servings.
Originally published as Creamy Nutmeg Chicken in Country August/September 1994, p51

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