Subject: Campbell's Chicken in Mushroom Sauce
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 07:04:48 EST
Food for Thought:
Bravery never goes out of fashion. (William Makepeace Thackery)--on this
day to honor our brave veterans of war.
Recipe of the Day:
Campbell?s Cream of Mushroom Soup makes chicken quick, easy and
succulently saucy for a special meal in minutes.
Campbell's Chicken in Mushroom Sauce
Prep/Cook Time: 25 minutes
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
1/8 tsp. pepper
4 cups hot cooked rice
Chopped fresh parsley
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk and pepper. Heat to a boil. Cover and cook over low heat
5 min. or until done. Serve with rice. Garnish with parsley. Serves 4.
VARIATION: Lightly coat chicken with 2 tablespoons all-purpose flour.
Proceed as in steps 1 and 2 and increase milk to 1 cup.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Rice
Vegetable oil
Pepper
Parsley
Kitchen Clip:
To keep just-cooked rice ready until the rest of the meal is done,
remove the cooked rice from heat and lightly toss with a fork. Cover the
pot with a cloth dish towel, then put the pot lid over the towel. The
towel will absorb the condensation, keeping the rice moist but not
sticky.
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