Ingredients
Scale
- 4 chicken breasts
- 1 tbsp butter (15 mL)
- 2 tbsp olive oil (30 mL)
- 1 onion, sliced
- 1 1/4 cups canned, sliced mushrooms (300 mL)
- 1 clove of garlic, minced
- Condensed Cream of Mushroom Soup (use 1/2 tsp (2 mL) xanthan gum)
- 2/3 cup water (150 mL)
- 1/2 tsp dried thyme (2 mL)
- 1/4 tsp dried rosemary (1 mL)
- 1/4 cup half and half (60 mL)
- Salt and pepper, to taste
Nutrition
1 serving 478.7 calories 32.5 g protein 34.7 g fat 7.7 g carbs
Directions
- In large, nonstick skillet, brown chicken in butter on both sides over medium high heat. Remove and set aside. In olive oil, stir-fry onion over medium heat until translucent and turning brown. Add mushrooms and stir-fry 4 minutes. Add garlic and stir-fry 30 seconds to 1 minute.
- Add Condensed Mushroom Soup and water, thyme and rosemary. Add chicken and cook covered over low heat 30 to 40 minutes, or until internal temperature of chicken registers 165°F (74°C). Remove smaller pieces of chicken first and test the internal temperature with an instant-read thermometer (overcooking chicken makes it less tender). Stir in half and half and salt and pepper, to taste. When all chicken has been removed (place in covered dish in warm oven that has been switched off). Cook mushroom sauce until thickened as desired.