Sauces and Gravies

Chicken with Easy Mushroom Sauce

Name: Chicken with Easy Mushroom Sauce
Ingredients: One chicken breast per person; 1 Tbs butter; 1 Tbs oil; 1 can Campbell's Cream of Mushroom soup; 10 oz. chicken Stock; 1-2 Tbs all purpose flour; 2-3 cloves of Garlic finely diced; ¼ -½ medium onion finely diced; 1 Roasted Red Pepper chopped; 1 Tbs Balsamic Vinegar; 1 Tbs Basil; Salt & Pepper to taste

The other night I was in a quandary as to what to make for dinner. I had taken out a couple of bone in chicken breast and had planned to BBQ, but it looked like it was going to rain, so that was out of the question. A quick tasty option is always Campbell's cream of mushroom soup, but it is a little boring, so I thought I would spice it up a bit. It seemed to work well

Directions

This recipe works well if you have a large sauté pan that can be put into the oven, if you don't simply transfer everything to a baking dish to complete the cooking.
Pre heat oven to 375º.
In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.
Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).
Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened.
Once softened add the flour and stir to combine and cook the flour for a minute or two.
Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux.
Taste and adjust seasoning if necessary.
Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.
Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.