Easy chicken a la king
Chatelaine
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* PLUS Cooking time: 17 minutes
Ingredients
-
2
skinless, boneless
chicken breasts
-
284-mL can
cream of mushroom soup
-
2 tbsp
water
-
2 tbsp
sherry
, or port
-
1 tbsp
Dijon
mustard
-
250-g pkg
sliced button
mushrooms
, about 4 cups
-
2
bell peppers
, preferably different colours
-
2
green onions
-
1 tsp
dried
tarragon
-
1/2 cup
light
sour cream
, optional
-
pinch
salt
-
pinch
ground black
pepper
Instructions
- Slice chicken into thin strips. In a large saucepan set over medium heat, stir soup with water, sherry and Dijon. Stir often until fairly smooth and hot, 2 to 3 minutes. Stir in chicken and mushrooms. Cover and reduce heat to medium low. Core and seed peppers. Coarsely chop, then stir into sauce. Cover and simmer, stirring occasionally, until chicken is no longer pink, 15 to 18 minutes. Meanwhile, thinly slice onions. Once chicken is done, stir in onions, tarragon and sour cream. Taste and add salt and pepper if needed. Great over egg noodles.