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Monday, March 29, 2010

March 29 - Valerie's Chicken & Peas

Evidently since I've started writing this blog, I'm not repeating enough dishes, according to the boy. And he's absolutely right - I've had too much fun trying new dishes and experimenting with different cooking techniques. When I grocery shopped last week I told him to pick four dishes he wanted repeated and I'd make them (usually he claims not to have any preference for what we eat, as long as it's part of his normal preferences). One of the repeats he asked for was Valerie's Chicken, so that's what we had tonight.

I've posted this one before, but I'll put it in here again so you don't have to link back to it. It's an easy dish to make and only takes about 30 minutes or so cook time. Yum!

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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