This one skillet dish features tender chicken and mushrooms bathed in a delectably creamy Dijon sauce. 30 minutes is all it takes to create this family-pleasing meal!
cost per recipe: $6.94
The price is determined by the national average.
teaspoon garlic powder
teaspoon dried thyme, crushed
teaspoon ground black pepper
pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
tablespoon olive oil
package (8 ounces) sliced baby bella mushrooms
large onion, chopped (about 1 cup)
cup dry white wine
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
tablespoon Dijon-style mustard
Stir the garlic powder, thyme and black pepper in a small bowl. Season the chicken with the garlic powder mixture.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned, stirring occasionally. Remove the chicken from the skillet.
Add the mushrooms and onion to the skillet. Cook for 4 minutes or until tender-crisp, stirring often.
Stir the wine in the skillet. Stir in the soup and mustard and heat to a boil. Reduce the heat to medium-low. Return the chicken to the skillet. Cook until the mixture is hot and bubbling.
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
February 5, 2015
This recipe, like many of the ones found under AHA Certified recipes, seems to be very good, but comments often address lack of salt or the amount of 'kick' as in this one regarding the Dijon mustard. I've used the AHA Cookbook for years and have learned to add kick without adding calories or sodium. I'm going to follow the recipe, but add an eighth of teaspoon of dried mustard, (will not change the sodium level). I can increase or decrease in the future. In most of these recipes adding spices or herbs or salt substitute will provide the kick many seem to be looking for.
October 30, 2014
This was a very easy recipe. I made it exactly as written. Next time I will at least double the Dijon mustard. It didn't come through well. I served it over whole grain egg noodles. Next time I will serve it over mashed potatoes.
January 23, 2014
I was expecting a little more twang. Maybe the wine would have added this, but I don't use enough of it to keep it on hand, so I used water. I might try a little more mustard next time as it was hard to distinguish.
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