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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).

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