Heat oil in a medium skillet. Add chicken and brown both sides for 5 minutes over medium heat. Add mushrooms and cook for 2 more minutes. Add salt and pepper to taste. Add can of cream of mushroom soup (Do not add water). Stir until chicken and mushrooms are well coated. Cover and simmer for 10 minutes (or until chicken is no longer pink), stirring once or twice.
This dish is best served over rice.
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|Serving Size: 1 Serving (1004g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 279 (26%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 273.8mg||84 %|
|Sodium 2263.4mg||78 %|
|Potassium 1562.5mg||41 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 74.9g|
|Protein 119.4g||171 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1088
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