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    Skillet Herb-Roasted Chicken

    Source of Recipe

    Campbell's CookBook

    Recipe Introduction

    Lightly seasoned chicken breasts are quickly pan "roasted" and served with a creamy sauce.

    List of Ingredients

    • 2T. all purpose flour
    • 1/4t. ground sage
    • 1/4t. dried thyme leaves, crushed
    • 4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 lb.)
    • 2T. butter
    • 1 can Campbell's condensed Cream of Chicken Soup
    • 1/2c. water
    • Hot cooked rice or noodles
    • Green onion, orange slice and fresh mushroom for garnish.


    1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
    2. In 10 inch skillet, over medium-high heat, in hot butter, cook chicken 15 mins. or until browned on both sides and no longer pink in center. Remove; set aside. Keep warm. Spoon off fat.
    3. In same skillet, combine soup and water. Heat to boiling. Reduce heat to low. Cover; cook 5 mins. stirring occasionally.
    4. To serve, arrange chicken over rice. Spoon sauce over chicken. Garnish with green onion, orange slice and mushroom, if desired.
    5. Makes: 4 servings
    6. Prep time: 5 mins
    7. Cook time: 25 mins.
    8. Herbed Chicken & Mushrooms: Prepare Skillet Herb-Roasted Chicken as directed above, except in step 3, add 2c. sliced fresh white mushrooms (about 6 oz) with the soup. Reduce water to 1/3c. and add 1/4c. Chablis or other dry white wine.




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