Herb-Infused Skillet Chicken
Equipment
- Knife
- Measuring cups
- waxed paper
- skillet
- stirring spoon
Ingredients
- 4 skinless boneless chicken breast halves
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 2 tablespoons margarine
- 1 10 3/4 oz. can cream of chicken soup
- 1/2 cup water
- Hot cooked rice for serving
Instructions
- Prepare the Coating:
- On a piece of waxed paper, combine the flour, ground sage, and dried thyme.
- Lightly coat the chicken breast halves with the flour mixture.
- Cook the Chicken:
- In a skillet over medium-high heat, melt the margarine.
- Add the coated chicken breasts and cook for about 10 minutes, turning once, until browned on both sides.
- Push the chicken to one side of the skillet.
- Prepare the Sauce:
- Stir in the cream of chicken soup and 1/2 cup of water, loosening any browned bits from the skillet.
- Mix well to create a smooth sauce.
- Simmer:
- Reduce the heat to low.
- Cover the skillet and simmer for about 5 minutes or until the chicken is fork-tender and cooked through.
- Serve:
- Serve the herb-infused skillet chicken over hot cooked rice.
Notes & Wine Advice
Wine Pairing:
A Pinot Grigio or a light Chardonnay would pair well with this dish, complementing the herbal flavors without overpowering the creamy sauce.Nutrition values
Calories: 320 kcal | koolhydraten: 20 g | Eiwitten: 30 g | Vet: 12 g | Suiker: 2 g