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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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cream of chicken

Skillet Herb Chicken

  • flour
  • rosemary
  • thyme
  • ground pepper
  • 1 lb of chicken
  • butter
  • 2 cans of cream of mushroom or cream of chicken soup.

Combine the dry ingredients in a reasonable proportion for dredging.

Salt the chicken.

Dredge the chicken in the flour mixture.

Melt butter in a non-stick skillet.

Brown chicken on both sides.

Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.

Reduce to simmer and cook for 15 minutes.

Sauted Herb Chicken with Cream Sauce

Serve with plain rice.

2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water

Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.

Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is
done.

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