Monday, January 21, 2013

Weeknight Creamy Mushroom Chicken

Olive Oil
2 large chicken breast halves
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Marsala cooking wine
2 tsp dried shallots
2 tsp dried parsley
Salt and Pepper

I really like quick dinners during the week. This chicken dish comes together in 30 minutes and is great served over steamed rice to soak up the sauce. Add a side of your favorite steamed veggies and dinner is done. Set a sautee pan on medium high heat and heat a little olive oil. You just need enough to brown your chicken in. Sprinkle salt and pepper on chicken breasts and brown each side. Add Marsala cooking wine and stir, scraping up brown bits from pan. Add dried shallots and parsley. Cook for a minute and stir well. Add one can of cream of mushroom soup and 1/4 cup milk. Stir well until combined. Cover with a lid and cook about 20 minutes more on medium heat, until chicken is cooked through. This makes a lot of sauce, so you could easily cook four small chicken breasts instead of two large.

For the dried shallots, I used Victoria Gourmet brand. I usually find these at T.J. Maxx in the gourmet food section. If you find ANY Victoria Gourmet spices there, buy them. They are all fantastic. Here is a link to their website:

For the Marsala cooking wine, I used Holland House Brand. You can easily find this in your grocery store. Here is a link to Walmart's website so you can see what it looks like.

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