Chicken with Mushroom Sauce is another new chicken recipe I would like to share. There may be similar dish around but this is the first time I cooked this dish. I cooked it with just minimal ingredients, using Campbell’s Condensed Cream of Mushroom Soup as the base of the sauce. The result is really great and yummy dish. It is fairly easy and I think anyone can duplicate it, using the canned mushroom soup you can never go wrong. I used deboned chicken thighs, to make the dish I just dash the chicken with salt and pepper let it stand for some time before frying to seal in the flavors of the chicken. The chicken is the stewed with the mushroom soup with some milk. Here is the recipe of my Chicken with Mushroom Sauce.
1 kilo whole chicken thighs, deboned
1 big can Campbell’s Condense Cream of Mushroom Soup
1 small can sliced button mushroom, drained
2-3 cloves garlic, chopped
1 small size onion chopped
2-3 tbsp. dried parsley flakes
1/2 cup milk
salt and pepper
Dust and rub the chicken with salt and pepper, let stand for 10 to 15 minutes. In a frying pan fry the chicken in batches for 3 to 5 minutes each side or until seared. Remove from frying pan and keep aside. Discard the excess oil, using the same frying pan sauté garlic and onion until fragrant. Add in the dried parsley, 1/2 cup of water and cream of mushroom and the chicken. Bring to a boil and simmer for 8 to 10 minutes at moderate to low heat. Season with salt and pepper to taste. Add in the button mushrooms and the milk and continue to simmer for another 5 to 8 minutes or until the sauce has thickened. Serve while hot.