3-4 chicken breasts,
2 cans of cream of mushroom soup,
salt & pepper,
about 1/4 C of each cut: Mushrooms,
red & green bell peppers,
white beans (canned & drained),
corn (or use your favorite veggies),
2 T olive oil
In a deep bottomed pan over Med High add oil. Rub 1 T oil over fully thawed chicken and season.
When pan is near smoking add chicken and cook til nicely browned, about 4-5 minutes. Remove.
In same pan add veggies and cook for 2 minutes.
Pour in your cream of mushroom soup and lower heat to medium. Let boil.
Once boiling place chicken skin side up in pan. Do not pour sauce over.
Cover and let cook for about 18-20 minutes or until chicken is cooked through (or reaches 165• Internal temp) Remove lid and continue cooking for about 3 mins to thicken sauce.
Pour into a serving dish THEN pour sauce over.
Chicken will be mushy if you add the sauce while covered cooking.
To thin sauce add chicken broth and stir in well for a slightly lighter dish!!