Mushroom & Herb Chicken
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. —Betsy King, Duluth, Minnesota
Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon butter
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup sliced fresh mushrooms
- 1/2 cup water
- 1 teaspoon minced chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- Hot cooked egg noodles
Reviews
I used a rotisserie chicken instead of fresh and used fresh herbs and garlic. I wanted a little more gravy so I added a third cup of strong chicken broth and 2/3 cup milk to 3/4 cup sour cream. Added a dash of sherry, too. We enjoyed it. The recipe is a good "starter" one for you to use "what you have".
Chicken was very tender and tasty. I served the sauce over mashed potatoes and it was delicious!
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So yummy. I loved this. I added extra mushrooms.Will make it again!
We really liked this. It was easy and pretty quick to make. I thought the sauce was very good. I served it over noodles. Maybe next time, I might use rice.
Very good dish! Easy enough to make on a busy weeknight without having to do a lot of prep work.
I cut the chicken in strips. Other than that I followed the recipe as written.