ROSEMARY CHICKEN WITH MUSHROOM SAUCE

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Rosemary Chicken With Mushroom Sauce image

A simple but flavorful dish I created to beat the mid-week dinner blues. The sauce is delicious, and I recommend sopping it up with some good crusty bread. Enjoy!!

Provided by Dans La Lune

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 -3 boneless skinless chicken breasts
2 tablespoons olive oil
ground dried rosemary
salt
pepper
1 (10 ounce) can condensed cream of mushroom soup
1/3 cup milk or 1/3 cup half-and-half cream
1/4 cup sherry wine

Steps:

  • In a pan on medium heat, add olive oil.
  • Cut chicken breasts into 1 or 2 inch squares and place in pan.
  • While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
  • Sprinkle rosemary generously over chicken in pan.
  • Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
  • Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

Nutrition Facts : Calories 523, Fat 26.4, SaturatedFat 5.4, Cholesterol 81.2, Sodium 1158.4, Carbohydrate 15.4, Sugar 3.2, Protein 28.8

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