Serves 1
Directions
- 1Cut the chicken breast in half lengthwise and pound the chicken breasts to thin.
- 2Season both sides of the chicken with garlic salt, paprika and Italian seasoning.
- 3Heat olive oil in a large sauté pan and cook chicken until both sides are browned and the internal temperature reaches 165°F.
- 4Remove the chicken from the pan and add butter.
- 5Sauté diced onions and minced garlic in butter until fragrant.
- 6Stir in chicken broth, heavy cream, and cream of mushroom soup until bubbly.
- 7Lower the heat and add the chicken back to the pan, spooning sauce over the top until the chicken is reheated.
- 8Serve over rice and top with fresh basil.
Ingredients
- boneless skinless chicken breasts
- garlic salt
- paprika
- italian seasoning
- olive oil
- 2 tablespoons butter
- 1 onion
- minced garlic
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 can Campbell’s cream of mushroom soup
- rice
- fresh basil
Equipment
baking papermeat tenderizerlarge sauté panspoontongs
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