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Add a photoServings: 4
Ingredients
- 2 Tbsp. margarine
- 2 whl skinless, boneless chicken breasts, cut into 1 inch cubes
- 1 1/2 c. sliced fresh mushrooms or possibly 1 can sliced mushrooms, liquid removed
- 5 x or possibly 6 green onions, minced
- 1 clv garlic, chopped
- 1 can (10 ounce) condensed cream of mushroom soup
- 1/2 c. lowfat milk or possibly half 'n' half
- 2 Tbsp. dry Sherry (optional)
- 1/4 tsp pepper warm cooked egg noodles or possibly mashed potatoes
Directions
- In large skillet, over medium-high heat, heat 1 Tbsp margarine. Cook chicken cubes in small batches, browning all sides. Remove; set aside.
- Reduce heat to medium. In same skillet, in remaining margarine, cook mushrooms, onion and garlic till tender and liquid is evaporated, stirring often.
- Add in soup, lowfat milk, Sherry, if using, and pepper. Bring to boil; return chicken to skillet and reduce heat to low. Cover; cook 5 to 10 min or possibly till chicken is no longer pink, stirring occasionally.
- Serves 4 over mashed potatoes or possibly warm cooked noodles. (CS-RWF)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 93 | 61% |
| Total Fat 10.54g | 13% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 1.04g | |
| Cholesterol 2mg | 1% |
| Sodium 573mg | 24% |
| Potassium 241mg | 7% |
| Total Carbs 10.26g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.15g | 3% |
| Protein 3.48g | 6% |
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