Subject: Campbell's(R) Chicken Saute with Fennel Mushroom Sauce
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 18 2002 - 19:43:29 EDT
Food For Thought:
I cook with wine. Sometimes I even add it to the food. (W. C. Fields)
Recipe of the Day:
Campbell's(R) Cream of Mushroom Soup teams with fennel and onion to
create a savory chicken saute--so quick and simple to make and so
delicious to serve!
Campbell's(R) Chicken Saute with Fennel Mushroom Sauce
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Prep/Cook Time 25 min.
4 boneless chicken breast halves
1/4 cup all-purpose flour
2 tbsp. butter or margarine
2 small fennel bulbs, thinly sliced
1 large onion, sliced
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom or 98% Fat Free
Cream of Mushroom Soup
1/2 cup milk
1/4 cup Chablis or other dry white wine (optional)
COAT chicken with flour.
MELT butter in skillet. Add chicken and cook until browned. Remove
chicken.
ADD fennel and onion and cook until tender.
ADD soup, milk and wine. Heat to a boil. Cover and cook over low heat
5 min. Return chicken to skillet. Cover and cook 10 min. or until done.
Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
4 boneless chicken breast halves
Milk
Butter or margarine
All-purpose flour
Onion
2 fennel bulbs
Chablis or other dry white wine (optional)
Kitchen Clip:
Fresh fennel has a bulbous, broad, off-white colored base with green
stems and foliage. All parts of the fennel plant are edible. When
purchasing, be sure that the bulbs have no browning and the leaves have
a fresh, bright green color. You can use the leaves as a garnish and the
stems chopped in salads.
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