I was at the store the other day and realized that they had packages of boneless skinless chicken breasts (which I then double checked to ensure they weren't split chicken breasts) BOGO. So I did. But that left me with having to figure out what I was going to do with about 3 lbs of chicken. Inspiration hit me when I saw the family sized cans of condensed soup. Further inspiration hit me when I remembered my friend who didn't realize that you were supposed to add water to condensed soup and was complaining about how salty it was.
Ingredients:
1 package Boneless Skinless Chicken Breasts approx 1.5lb
1 lb package Whole Mushrooms
1 26oz can Condensed Cream of Mushroom Soup
1 steamable bag Frozen Asparagus (or other vegetable)
Instructions:
Grease a normal sized fryingpan
Chop the chicken
Begin cooking chicken over medium heat
Wash mushrooms roughly so they break into 3 pieces or so
Add mushrooms to chicken
Realize that this pan isn't big enough for the both of them
Haphazardly pour the contents of the pan into a larger pan
Continue cooking
Wash first pan
Continue cooking
Realize the beeping you're hearing means it's time to move clothes from the washer to the dryer
Remove from heat
Leave briefly
Return, turn on heat, and stir chicken and mushrooms together
Pour in the can of soup, but don't add the can of water the instructions for the can seem to think they need
Turn heat to high to reduce the condensed soup/chicken-mushroom juice
Microwave the asparagus
Remove mixture from heat
With a slotted spoon, serve chicken and mushrooms in a wreath of asparagus
This turned out decently. Chicken and mushrooms mix reasonably well, and cream of mushroom soup is a good option for making a creamier version of the dish. Most of the flavor of the dish comes from the chicken and mushrooms themselves rather than the soup. This actually could have used some more spices, as it wound up a bit on the bland side, but it's a good starting point for a recipe, and it's pretty easy to add other ingredients to in order to get a different taste.
This turned out decently. Chicken and mushrooms mix reasonably well, and cream of mushroom soup is a good option for making a creamier version of the dish. Most of the flavor of the dish comes from the chicken and mushrooms themselves rather than the soup. This actually could have used some more spices, as it wound up a bit on the bland side, but it's a good starting point for a recipe, and it's pretty easy to add other ingredients to in order to get a different taste.
No comments:
Post a Comment