3 large chicken breasts cut in half lengthwise
salt and pepper
1/4 cup butter
1 can cream of chicken soup
3/4 cup water or broth
5 oz can clicked water chestnuts, drained
3 oz can broiled sliced mushrooms, drained
1/4 tsp crushed thyme
1. Lightly season chicken with salt and pepper and brown in butter in a skillet. Lay breasts in a 9x13 pan.
2. For the sauce, add soup to drippings in skillet . Slowly add water or broth, stirring until smooth. Add remaining ingredients and heat to boiling. Pour sauce over chicken. Cover with foil and bake at 350° for 25 minutes. Uncover and continue baking 25-35 minutes more or until chicken is tender.
3. Serve with hot fluffy rice.
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