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Ingredients
- 2 skinless, boneless chicken breasts
- 10 oz (284 mL) can regular or half fat cream of mushroom soup
- 2 tbsp (30 mL) water
- 2 tbsp (30 mL) sherry or port (optional)
- 1 tbsp (15 mL) Dijon mustard
- 8 oz (250 g) pkg sliced button mushrooms, about 4 cups (1 L)
- 2 peppers, preferably different colours
- 2 green onions
- 1 tsp (5 mL) dried tarragon
- 1/2 cup (125 mL) light sour cream (optional)
- Pinches of salt and ground black pepper
- Slice chicken into thin strips. In a large saucepan set over medium heat, stir soup with water, sherry and Dijon. Stir often until fairly smooth and hot, 2 to 3 minutes. Stir in chicken and mushrooms. Cover and reduce heat to medium low. Core and seed peppers. Coarsely chop, then stir into sauce. Cover and simmer, stirring occasionally, until chicken is no longer pink, 15 to 18 minutes. Meanwhile, thinly slice onions. Once chicken is done, stir in onions, tarragon and sour cream. Taste and add salt and pepper if needed. Great over egg noodles.
Sorry, there is no nutrition information available for this recipe.
