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<blockquote data-quote="moreluck" data-source="post: 2689306" data-attributes="member: 1246"><p>Tonight's Dinner (made half) I'd rather make half than have company!</p><p></p><p>Company Chicken</p><p></p><p>Ingredients</p><ul> <li data-xf-list-type="ul">6 boneless, skinless chicken breasts (about 3 1/2 pounds)</li> <li data-xf-list-type="ul">4 envelopes Italian dressing mix </li> <li data-xf-list-type="ul">2 tablespoons vegetable oil </li> <li data-xf-list-type="ul">2 tablespoons unsalted butter </li> <li data-xf-list-type="ul">1 pound white mushrooms, sliced </li> <li data-xf-list-type="ul">Kosher salt </li> <li data-xf-list-type="ul">One 10 3/4-ounce can cream of mushroom soup </li> <li data-xf-list-type="ul">6 ounces cream cheese </li> <li data-xf-list-type="ul">3/4 cup dry white wine </li> <li data-xf-list-type="ul">2 tablespoons chopped fresh flat-leaf parsley</li> </ul><p></p><p>Directions</p><p>Preheat the oven to 350 degrees friend.</p><p></p><p>Coat the chicken breasts in the dressing mix.</p><p></p><p>Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.</p><p></p><p>To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.</p><p></p><p>In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.</p><p></p><p>Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.</p></blockquote><p></p>
[QUOTE="moreluck, post: 2689306, member: 1246"] Tonight's Dinner (made half) I'd rather make half than have company! Company Chicken Ingredients [LIST] [*]6 boneless, skinless chicken breasts (about 3 1/2 pounds) [*]4 envelopes Italian dressing mix [*]2 tablespoons vegetable oil [*]2 tablespoons unsalted butter [*]1 pound white mushrooms, sliced [*]Kosher salt [*]One 10 3/4-ounce can cream of mushroom soup [*]6 ounces cream cheese [*]3/4 cup dry white wine [*]2 tablespoons chopped fresh flat-leaf parsley [/LIST] Directions Preheat the oven to 350 degrees friend. Coat the chicken breasts in the dressing mix. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish. To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken. In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms. Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve. [/QUOTE]
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