![]() ![]() ![]() ![]() You can substitute whole or reduced fat milk for the half and half and any white wine for the sherry. While the chicken is browning, mix the soup, half and half, chicken stock, and sherry in a large bowl. Salt and pepper the chicken, then brown it on both sides in a deep skillet or a dutch oven. Here it is: a can of Campbell’s Cream of Mushroom Soup! There are basically three simple steps to making our Southern-Style Chicken in Creamy Mushroom Sauce: Step 1: Browning the Chicken There is a secret ingredient that we could not omit. This recipe is the tastier, fresher & slightly lightened up version. Your mother or grandmother probably made a version of this dish. The difference is like night and day!Īnd Southern-Style Chicken in Creamy Mushroom Sauce is a classic Southern dish, one that has been around for decades. Once you head north of Baton Rouge on I-10, you’re headed for the classic South (think Arkansas, Alabama, Georgia, the Carolinas). South Louisiana is Cajun/Creole territory. North Louisiana is about as different from South Louisiana as England is from the Continent. This recipe is an adaptation of one I got from my sister-in-law who lives in Monroe, a smallish city in north Louisiana. I have yet to cook this for anyone who does not immediately ask for the recipe and cook it themselves on a regular basis. You can toss on some fresh herbs for an elegant finishing touch - I like tarragon, but sage, thyme, parsley or basil work beautifully too. It’s a weeknight staple at our house, a cinch to prepare, and cooks up in under an hour. Southern-Style Chicken in Creamy Mushroom Sauce is comfort food at its finest. Once every two weeks– like clockwork– my husband gets an irresistible craving for tender chicken smothered in a savory mushroom sauce laced with bright lemon juice and a touch of mellow wine. ![]()
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