Description
Hearty and delicious recipe for cream of mushroom chicken with freshly chopped carrots, mushrooms and thyme. Ready in 20 minutes!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 tablespoon thyme (finely chopped)
- 10.5 ounce can 98% Fat Free Cream of Mushroom Soup
- 5 ounce can fat free evaporated milk
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1 pound boneless (skinless chicken fillets (or breasts))
- 1 large carrot (chopped into small bite size pieces)
- 1 cup mushrooms (shiitake and/or button mushrooms) (chopped)
- salt and pepper to season chicken
- handful arugula (optional)
Instructions
- Season chicken with salt and pepper and set aside.
- In a deep pan over medium high heat, add 1tbsp extra virgin olive, garlic and thyme. Cook for 1 minute.
- Add cream of mushroom, evaporated milk, soy sauce and black pepper, and bring to a boil.
- Add chicken and carrots and stir. Lower heat to a simmering boil, cover with a lid and cook for 7-10 minutes, until chicken is cooked through.
- Meanwhile in another pan over medium high heat, add remaining olive oil and mushrooms. Cook for 5-7 minutes or until mushrooms are golden brown. Turn the heat off, season with salt and pepper and set aside.
- Serve cream of mushroom chicken topped with cooked mushrooms and arugula.
Notes
This Cream Of Chicken Mushroom Recipe Is:
high in vitamin A
high in calcium
high in iron
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 9.2 g
- Sodium: 994.7 mg
- Fat: 16.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 19.3 g
- Fiber: 2.3 g
- Protein: 7 g
- Cholesterol: 101.5 mg
