Chicken’n Mushrooms

(In Cream of Mushroom Soup)

I’m running out of ideas for dinner and I’m sort of tired today.  I don’t want to eat out so I have to come up with something easy to cook for tonight. 

I thawed half of a chicken breast and wondered what to do with it that is easy but good.  The breast was not de-boned so after it thawed I skinned it and boned it. 

This recipe is so simple and easy.  It only needs salt and pepper, a can of soup and a little oil for frying.

Ingredients:

• 1 half chicken breast, skinned and boneless
• 1 can cream of mushroom soup
• Salt and pepper
• Vegetable oil
• Dried or fresh parsley for garnish

Slice the breast along the length of it to make two to three slices of equal thicknesses.  Sprinkle them lighlty with salt and pepper on both sides.

Heat a skillet until hot before adding about 1 TBSP. cooking oil to prevent sticking.  Lay the breast slices on the hot oil and fry until lightly browned.  Turn over and brown the other side.  Pour the cream of mushroom soup in the skillet and heat until the soup thins a little and then spoon it over the top of the chicken.  Simmer for a couple of minutes until the chicken is done at 160°F inside.  Transfer to a platter or plate them and sprinkle with parsley for garnish. 

Serve with rice, pasta or even bread.  Some boiled or blanched vegetables that are bland will also be good with it such as boiled broccoli or green beans.  Of course green salad is great to go with it too.