Prepare soup according to pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute chicken over medium heat until golden brown on both sides (about 5 min.). Stir in mushrooms, saute until browned (about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked through (about 10 min.), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gray boat. **I put the browned chicken breasts in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven for about 1-1/2 hrs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 256 (79%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 30.8mg||9 %|
|Sodium 12mg||0 %|
|Potassium 68.5mg||2 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.8g|
|Protein 1.8g||3 %|
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.
Calories per serving: 324
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.