A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Scaparella
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- #29829
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large chicken breast, split, cleaned
2 slices bacon, coarsely chopped
2 tablespoons olive oil
1/2 cup quartered button mushrooms
1 clove garlic, minced
1 cup chicken stock
2 tablespoons red wine vinegar
8 small, white onions, peeled
4 small new potatoes, halved
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chicken stock for thickening
chopped fresh parsley, for garnish
directions
Set a small pot of water on to boil. Boil potatoes for 10 minutes, or until they are beginning to get soft.
Cook bacon in a saute pan. Remove bacon and set aside. Pour off drippings.
Add olive oil. Heat pan with the olive oil over medium-high heat. Once heated, place the chicken in the pan and brown well on all sides. Add the onions, potatoes, salt, pepper and saute for 2 minutes. Add the mushrooms and garlic and saute until the chicken is almost cooked through, about 4-6 minutes.
Add the vinegar and chicken stock (except the 2 Tbsp). Reduce by half, or until the onions and other vegetables become tender.
Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until smooth. Set on a large plate and garnish with the freshly chopped parsley.
added by
eweston
nutrition data
Nutritional data has not been calculated yet.
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