Sponsored Links

Chicken with Mushroom Gravy (Quick and Gluten–free)

Quick and easy, this main dish can be put together almost without thinking, so it’s good when you’re rushed and don’t have a lot of time to focus on cooking. It’s versatile, too, since it goes as well over rice or mashed potatoes as it does over a hoagie roll or steamed asparagus.

Chicken with Mushroom Gravy (Quick and Gluten–free)

2 Pounds Boned and Skinned Chicken Breast Halves, or “tenders,” frozen
1 Tablespoon Olive Oil

2 Each Chicken Bouillon Cubes

2 Cloves Garlic, minced

1/2 Teaspoon Basil, or other herbs, optional

1/4 Teaspoon Pepper, freshly ground

18 Ounces Mushroom Soup, Progresso or other g.f.

Heat oil in skillet. Add chicken; brown on bottom, then turn. Add garlic and pepper; cover and reduce heat. Add water a few tablespoons at a time if needed. Cook until chicken is tender and juices run clear, about 15-20 minutes. Add bouillon cubes, breaking them up in the juices in the pan (add a bit more water as needed). Stir in the mushroom soup (not condensed); heat and serve.

Serve over rice, mashed potatoes, pasta, buns, steamed asparagus or shredded cabbage. Serves 4.

Just a couple of ingredients I used this time while making the soup:

Progresso Creamy Mushroom Soup label.

Herb-Ox Chicken Bouillon listed in Hormel Gluten Free Products (scroll down on left to click on link to pdf).