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Friday, February 12, 2010

Feb. 12 - Valerie's Chicken

When I was a kid, we had some family friends who made this chicken during a get-together and we all loved the recipe. Instead of calling it by name, my mom called it, "Valerie's Chicken" so we would remember which chicken recipe it was. The name stuck and now we only refer to it as Valerie's Chicken. It's super easy to make (with only six ingredients, how could it not be?!?), takes only about 30 minutes, and is delicious over pasta or rice. It calls for cream of mushroom soup, and although the boy and my mom detest "fungus," they love the recipe - it's not at all a strong mushroom flavor.

Tonight, we paired it with pasta (the boy's preference) and had a side of peas with it. Linds loves this chicken and even proclaimed, "this is the best dinner ever!"

Valerie's Chicken
2 boneless chicken breasts
2 tablespoons butter
1 tablespoon Italian seasoning
3 oz. cream cheese
1 can cream of mushroom soup
1/4 cup of cooking sherry/white wine

  1. Melt butter in pan over medium heat.
  2. Brown chicken breasts; season with Italian seasoning.
  3. Simmer 10 minutes.
  4. Combine cream cheese, soup and wine and pour over chicken. 
  5. Let simmer for 20 minutes.
The recipe originally calls for 4 chicken breasts, but I find there isn't enough sauce if you do that many. If you need to do 4 pieces of chicken, DEFINITELY double the sauce (6 oz. cream cheese, 2 cans soup, 1/2 cup wine). Give it a shot with pasta and rice - I like it both ways!

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