QUICK CHICKEN STIR FRY
Yield: 2 servings
2 Chicken Breast Halves, 1/2 White Onion, med size
-boned, cubed to 3/4" size Seasonings:
1 ts Cooking Oil (I used peanut 3 ds Salt
-oil) 2 ds Coarse Black Pepper
10 3/4 oz Can Cream of Mushroom Soup 2 ds Celery Salt
3 oz Sliced Mushrooms 2 ds Garlic Powder
1/2 Green Bell Pepper, med size 3 ds Zatarains Creole Seasoning
Servings 2 Original by: John P. Nicholson
Pre-heat non-stick skillet with the tsp of cooking oil.
De-bone, skin and cut up chicken breast halves into 3/4" cubes.
Start the chicken cooking in the skillet, stiring to coat each piece with
oil. Just before the chicken is white all over, add the above seasonings.
While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper
halve into thin strips and halve these slices, add these to the chicken.
When the onion and bell pepper are sauted with the chicken, add the sliced
mushrooms and mushroom soup, stir to blend, lower heat and cover the
skillet with lid.
Use the next few minutes to prepare the remaining dishes. I opened a can
of asparagus tips and put on stove top to warm and fixed a two person
tossed salad. Total time aprox 20 min. The taste was out of this planet.
There was enough planned over for another meal by adding the remaining 3 oz
of sliced mushrooms. Try it you'll like it.
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