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August 8, 2011
Weekday Turkey Skillet
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
20 minutes“If sherry is not a staple in your pantry, save a trip to the store. Instead, use 2 tablespoons of liquid from canned mushrooms, or use 2 tablespoons of white cooking wine or chicken broth.”
Ingredients
Serves 6
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces mushrooms, sliced
- 1 (10-ounce) can cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons sherry (optional)
- 3 cups chopped cooked turkey
Directions
1
Melt butter in a large skillet over medium heat. Add onion, celery, basil, salt and pepper. Cook, stirring occasionally, until onion is tender, about 10 minutes.
2
Add mushrooms to skillet. Cover; cook until mushrooms are tender, about 5 minutes. Reduce heat to low.
3
Meanwhile, combine soup, milk, sherry and turkey in a medium bowl; mix well.
4
Add soup mixture to skillet. Cook, stirring, until heated through, about 2 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
If you are in a hurry, use a 10-ounce package of frozen chopped celery, onion and bell pepper mix in step 1.
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