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August 2, 2011
Classic Mushroom Chicken
Poultry Classics
Prep time:
10 minutescooking time:
14 to 16 minutes“Sometimes Grandma would jazz up this chicken dish by using exotic mushrooms.”
Ingredients
Serves 4
- 2 cups instant white rice
- 2 tablespoons olive oil
- 4 boneless, skinless chicken-breast halves (about 4 or 5 ounces each)
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 teaspoon black pepper
Directions
1
Cook instant rice according to the directions on package.
2
Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken breasts in hot oil until lightly browned, about 3 to 4 minutes per side. Remove chicken to a warm plate; set aside.
3
Add the sliced mushrooms, sliced onion and minced garlic to skillet. Cook over medium heat, stirring constantly, for about 1 minute. Reduce heat to low; stir in soup and black pepper. Add chicken and cook until no longer pink in center and an instant-read thermometer inserted in center of meat registers 180°F, about 7 minutes. Serve over white rice.
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Grandma's Secret Trick
Grandma's Secret Trick
Many of the gadgets in Grandma's kitchen would often do double duty. A turkey baster was great for dispensing pancake batter onto a griddle. A meat pounder could also crush ice. And an egg slicer sliced more than just hard-cooked eggs. Grandma also used it to quickly slice button mushrooms into uniform slices.
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