creamy chicken with mushroom sauce
 
2 Tbsp  margarine
2   whole skinless, boneless chicken breasts, cut into 1 inch cubes
1-1/2 cup  sliced fresh mushrooms or 1 can sliced mushrooms, drained
5 or 6   green onions, chopped
1 clove  garlic, minced
1 can  (10 oz) condensed cream of mushroom soup
1/2 cup  milk or half 'n' half
2 Tbsp  dry sherry (optional)
1/4 tsp  pepper
  hot cooked egg noodles or mashed potatoes
 
in large skillet, over medium-high heat, melt 1 tbsp margarine. cook 
chicken cubes in small batches, browning all sides. remove; set aside. 
reduce heat to medium. in same skillet, in remaining margarine, cook 
mushrooms, onion and garlic until tender and liquid is evaporated, 
stirring often. 
add soup, milk, sherry, if using, and pepper. bring to boil; return 
chicken to skillet and reduce heat to low. cover; cook 5 - 10 minutes 
or until chicken is no longer pink, stirring occasionally. 
serves 4 over mashed potatoes or hot cooked noodles. (cs-rwf) 
 
 
 
 
(ID: 79272) Mirror: rec.food.recipes: Wed, Mar 5, 2003


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