EXCELLENT!! I modified this recipe a bit. First, I fried four strips of bacon, crumbled and set aside. I doubled the amount of mushrooms called for. Sautéing in minced garlic and some of the bacon grease until golden. I sautéed one and a half large bags of spinach with minced garlic, white wine, and salt, until wilted and most of the liquid was gone. I pan fried it the chicken in bacon grease until golden on both sides. Continuing to use the same pan, I mixed together the mushroom sauce mixture, scraping up the brown bits in the pan for added flavor. I decreased the oven temperature to 350 degrees, and baked approximately 10 minutes (the time will vary depending on the size of the chicken breasts), just until juices ran clear. To be honest, I was Leery of trying this recipe, as I usually do not care for recipes containing canned soups. This recipe is a definite exception. UPDATE: I decided to try a low fat version of this recipe by using 98% fat free mushroom soup, 1TBSP butter, and milk instead of half-n-half. Prepared this way it is only an okay recipe. I'll be sticking to the higher fat version.
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EXCELLENT!! I modified this recipe a bit. First, I fried four strips of bacon, crumbled...