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Sunday, August 21, 2011

Chicken Breast in Mushroom Sauce

I started with vacuum packaged frozen skinless
chicken breasts from the Omaha Steaks Company.
Thawed them in water for 20 minutes.
Removed them from the plastic package.
Then cooked them in a rich cream sauce
for about 15 minutes using a microwave.
The chicken was cooked to perfection,
tender and tasted great in the sauce.
I served them with sweet potatoes,
corn and fresh pineapple on the side.

2 chicken breasts
1/2 can cream of Mushroom soup
1/4 cup heavy cream
1/4 cup water
dash of black pepper
dash of dried chives

Thaw chicken if frozen.
Combine soup, cream, pepper and chives
in a microwave safe glass bowl.
Place the chicken in the sauce. cover
and microwave on medium power for
about 15 minutes or until no longer pink.
I took one out of the sauce and cut it
in half to see if it was done and there
was the slightest pink in the center,which
quickly disapeared from residual cooking.

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