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Cream of Chicken Breasts

Reviewed: Sep. 25, 2012
This recipe is so simple but it really works. Like most other folks I too tweaked it a bit. First off I used chicken breast tenderloins. Second I seared the chicken in my cast iron pan with just salt and pepper. Third I loosely covered the pan after adding soup mix. Into the oven and thirty minutes later, oh my what a terrific dinner. We ran out of gravy so next time will double soup mix.
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