chicken and mushroom, can be used over pasta or mashed potatoes

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Name: Alex's Mushroom Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon seasoned salt; 4 chicken breasts; 2 tablespoons olive oil (extra virgin) plus more if needed; 3 inch UNKNOWN; 1 teaspoon salt and 1/4 teaspoon pepper; 1/2 pound white or brown mushrooms sliced; 1 10.75-oz can condensed tomato soup plus 1 can water; 1 tablespoon paprika; 2 bay leaves

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INGREDIENTS

1/4 cup all-purpose flour
1 teaspoon seasoned salt
4 chicken breasts
2 tablespoons olive oil (extra virgin) ; plus more if needed
3 inch UNKNOWN
1 teaspoon salt ; and 1/4 teaspoon pepper
1/2 pound white or brown mushrooms ; sliced
1 10.75-oz can condensed tomato soup ; plus 1 can water
1 tablespoon paprika
2 bay leaves

INSTRUCTIONS

1. place the flour and seasoned salt in a large resealable bag. shake well to combine

2. add one or two of the chicken pieces to the flour mixture. shake the bag to coat the chicken with the mixture

3. remove the chicken from the bag, shaking off any excess flour, and place the chicken on a large plate.

4. repeat steps 2 and 3 with the remaining chicken pieces.

5. heat a large sauté pan over medium-high heat for 1 to 2 minutes

6. add the oil to the pan and allow to heat up for about 20 seconds

7. add two chicken pieces to the pan, with the skin side down

8. cook the chicken, turning once using tongs, until both sides are a deep golden brown, about 6 minutes

9. remove the chicken and place on a large plate

10. repeat steps 7 to 9 with the two remaining chicken pieces. add more oil to the pan if necessary

11. reduce the heat to medium. in the samepan, add the onions and 1/2 teaspoon of salt. stir often until softened, about 5 minutes

12. increase the heat to medium high. add the mushrooms and stir occasionally until lightly browned, about 5 minutes

13. add the tomato soup, water, paprika, remaining 1/2 teaspoons of salt, pepper and bay leaves. stir well to combine

14. return the chicken to the pan. coat the chicken with the sauce and bring to a boil.

15. reduce the heat and simmer, allowing the mixture to gently bubble. cover the sauté pan with a lid.

16. let the mixture simmer, stirring occasionally, until the chicken is tender and the juices run clear when the chicken is pierced with a paring knife. about 40 minutes

17. turn off the heat, remove the lid and let the pan sit for 10 minutes. remove the bay leaves

NOTES

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Alex's Mushroom Chicken

1/4 cup all-purpose flour
1 teaspoon seasoned salt
4 chicken breasts
2 tablespoons olive oil (extra virgin) plus more if needed
3 inch UNKNOWN
1 teaspoon salt and 1/4 teaspoon pepper
1/2 pound white or brown mushrooms sliced
1 10.75-oz can condensed tomato soup plus 1 can water
1 tablespoon paprika
2 bay leaves

1.  place the flour and seasoned salt in a large resealable bag. shake well to combine

2.  add one or two of the chicken pieces to the flour mixture.  shake the bag to coat the chicken with the mixture

3.  remove the chicken from the bag, shaking off any excess flour, and place the chicken on a large plate.

4.  repeat steps 2 and 3 with the remaining chicken pieces.

5.  heat a large sauté pan over medium-high heat for 1 to 2 minutes

6.  add the oil to the pan and allow to heat up for about 20 seconds

7.  add two chicken pieces to the pan, with the skin side down

8.  cook the chicken, turning once using tongs, until both sides are a deep golden brown, about 6 minutes

9.  remove the chicken and place on a large plate

10.  repeat steps 7 to 9 with the two remaining chicken pieces.  add more oil to the pan if necessary

11.  reduce the heat to medium.  in the samepan, add the onions and 1/2 teaspoon of salt.  stir often until softened, about 5 minutes

12.  increase the heat to medium high.  add the mushrooms and stir occasionally until lightly browned, about 5 minutes

13.  add the tomato soup, water, paprika, remaining 1/2 teaspoons of salt, pepper and bay leaves.  stir well to combine

14.  return the chicken to the pan.  coat the chicken with the sauce and bring to a boil.

15.  reduce the heat and simmer, allowing the mixture to gently bubble.  cover the sauté pan with a lid.

16.  let the mixture simmer, stirring occasionally, until the chicken is tender and the juices run clear when the chicken is pierced with a paring knife.  about 40 minutes

17.  turn off the heat, remove the lid and let the pan sit for 10 minutes.  remove the bay leaves

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 4

Calories: 437
Calories from Fat: 96 (22%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.8g
Cholesterol 136.9mg		42 %
Sodium 1156.5mg		40 %
Potassium 1024.7mg		27 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 21.7g
Protein 59.3g		85 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 437

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