This chicken dish originally came together using leftovers but has risen to earning a spot as a family favorite. Listen for the yummy noises....... Enjoy!
Ingredients:
- 6 chicken tenders - trimmed if needed
- 1/3 + 1/4 cup half & half
- olive oil
- Wondra flour
- 5-6 baby portobello mushrooms - cut up
- 6 oz frozen lima beans
- 6 oz broccoli crowns - cut up after cooking
- 1 lg yellow onion - diced
- 3 scallions - cut to 1/4" rings
- 1 15.5 oz can Cream of Mushroom unsalted soup
- salt & pepper to taste
Cook the lima beans and broccoli as you normally do. Cut the broccoli into small pieces. Set both aside.
Heat ~2 tbsp olive oil in a large skillet. Add salt & pepper to both sides of tenders. Dredge tenders through 1/4cup half & half and then flour and cook in skillet over medium high heat, about 5 min per side until cooked through and nicely browned. Set aside on a plate with a cover.
Add a little more oil if needed and saute the onion over medium heat. Add scallions and mushrooms and when mushrooms are cooked add the soup. Rinse can with 1/3 cup half & half, add and blend. Add the vegetables, blend and season with salt & pepper to taste.
Finally, lay cooked tenders on top and cover. Simmer on low for a couple more minutes for everything to heat through.
Blessed be... and happy cooking!