Saturday, September 4, 2010
Phyllis and Steve were in town for a short visit and I had to come up with an idea for a good supper that could cook while I was at the shop working. I did a variation of one of Walter's stovetop dishes that is yummy and very easy to prepare.
2 lbs thin cut boneless chicken breasts
salt and pepper
2 TBS butter
1 chopped onion
1 diced bell pepper
8 oz carton of sliced mushrooms
2 cans cream of chicken soup
Pat dry chicken breasts with a paper towel and rub in mixture of salt and pepper on each individual cutlet. Saute onions, bell pepper, and mushrooms in butter in large frying pan. Place chicken breasts in bottom of crockpot. Spoon sauteed vegetables on the top of chicken. Pour two cans of cream of chicken soup over all. Set crockpot to low and cook for 6 hours. Serve chicken over rice.