Skillet Chicken Breast Dinner With Savory Gravy And Vegetables
Nutrition
- Calories
- 535 cal
- Protein
- 36 g
- Carbs
- 42 g
- Fat
- 24.1 g
- Sat. fat
- 6.4 g
- Sugar
- 17 g
- Sodium
- 2208 mg
Ingredients
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1/2 tsp basil
- 1/4 tsp poultry seasoning
- 1/4 tsp paprika
- 1 tbsp dried garlic
- 1/2 cup onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup baby carrots
- 1 cup potato
- 2 whole boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 pinch pepper
Directions
- 1
In a medium mixing bowl , thoroughly whisk soup , milk , basil , poultry seasoning , paprika , garlic , onion , salt and pepper
- 2
Stir in carrots and potatoes and set aside
- 3
In a large skillet over medium-high heat , heat olive oil until glistening
- 4
Pound chicken breasts to 1 / 2-inch thickness and season both sides with a pinch each of salt and pepper
- 5
Lightly brown both sides of chicken breasts in skillet
- 6
Remove skillet from heat and pour soup mixture evenly over chicken breasts
- 7
Reduce heat to medium-low
- 8
Simmer for 25-30 minutes , stirring occasionally , until soup mixture begins to thicken , and vegetables are tender
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