This dish features tender chicken and mushrooms bathed in a delectably creamy Dijon sauce made with Campbells® Healthy Request® Condensed Cream of Chicken Soup. Just a few steps is all it takes to create this patron-pleasing meal.
- Total time:
35 minutes
- Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
garlic powder |
|
2 tbsp. |
|
dried thyme , crushed |
|
2 tbsp. |
|
black pepper |
|
2 tbsp. |
|
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes |
|
15 |
|
olive oil |
|
0.75 cup |
|
baby portobello mushrooms , sliced |
6.0 lb. |
39 cup |
|
onion , chopped |
68.0 oz. |
3 qt. |
|
white wine |
|
6 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
125.0 oz. |
2.5 can |
|
Dijon-style mustard |
6.5 oz. |
0.75 cup |
1. Stir garlic powder, thyme, and black pepper in a small bowl. Season chicken with garlic powder mixture.
2. Heat oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned, stirring occasionally. Remove chicken from skillet.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. Add mushrooms and onion to skillet. Cook for 4 minutes, or until tender-crisp, stirring often.
4. Stir wine in skillet. Stir in Campbells® Healthy Request® Condensed Cream of Chicken Soup and mustard. Heat to a boil. Reduce the heat to medium-low. Return chicken to skillet. Cook until mixture is hot and bubbling.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Serving Suggestion: Serve over hot cooked brown rice (not included in this recipe’s nutrient analysis)
This dish features tender chicken and mushrooms bathed in a delectably creamy Dijon sauce made with Campbells® Healthy Request® Condensed Cream of Chicken Soup. Just a few steps is all it takes to create this patron-pleasing meal.
-
Total time:
35 minutes
-
Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
garlic powder |
|
2 tbsp. |
|
dried thyme , crushed |
|
2 tbsp. |
|
black pepper |
|
2 tbsp. |
|
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes |
|
15 |
|
olive oil |
|
0.75 cup |
|
baby portobello mushrooms , sliced |
6.0 lb. |
39 cup |
|
onion , chopped |
68.0 oz. |
3 qt. |
|
white wine |
|
6 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
125.0 oz. |
2.5 can |
|
Dijon-style mustard |
6.5 oz. |
0.75 cup |
1. Stir garlic powder, thyme, and black pepper in a small bowl. Season chicken with garlic powder mixture.
2. Heat oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned, stirring occasionally. Remove chicken from skillet.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. Add mushrooms and onion to skillet. Cook for 4 minutes, or until tender-crisp, stirring often.
4. Stir wine in skillet. Stir in Campbells® Healthy Request® Condensed Cream of Chicken Soup and mustard. Heat to a boil. Reduce the heat to medium-low. Return chicken to skillet. Cook until mixture is hot and bubbling.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Serving Suggestion: Serve over hot cooked brown rice (not included in this recipe’s nutrient analysis)
