- Servings: 4-6
|4– 6||Skinless, boneless chicken breasts|
|3 Tbsp||Dry Italian Oregano|
|3 Tbsp||Dry Chopped Chives|
|1 can||Cream of Chicken Soup|
In a large skillet add 1 tablespoon of butter and 2 1/2 tablespoons of olive oil; heat. Season 4 to 6 chicken breasts with lemon-pepper only. Cook on one side until lightly brown, then sprinkle with Italian oregano and chives; turn chicken over sprinkle with Italian oregano and chives. Cut up 11/2 bell peppers 1 onion and 6 cloves of fresh garlic add to chicken. Also add about 2 cups of water, cover and simmer over medium heat for about 10-mins or until chicken is cooked through. Remove chicken, bell peppers and onions from pan set aside. Add 1 can cream of chicken soup to skillet stir until smooth place chicken and vegetables in gravy and cook for 3 to 5 minutes. Serve with buttered potatoes, broccoli and garlic bread.
prep. time 10 mins. cooking time 35 mins.