Oops, another chicken recipe!
I decided yesterday to not do the Tuna Melt, and instead do the chicken recipe that I had wanted to do last week. I had bought the ingredients to do both and decided that I’d do the Tuna yesterday and the chicken today. However, I decided to switch which days the recipes would be done.
There weren’t any mistakes this time around as well, but once again there are things that do need to be improved on.
First, I wanted to make sure to cook the chicken a little more than I did tomorrow. Also, I didn’t follow the instructions just as it was written and I will note in red text where I changed things or added to the ingredients list.
Sautéed Chicken Breasts with Green Peppers and Onions
(Prep time: 10 minutes; cook time: 35 minutes)
4 to 6 skinless, boneless chicken breasts
1 ½ green bell peppers
1 large onion
6 cloves garlic
Lemon-pepper seasoning
3 TBS dry Italian oregano
3 TBS dry chopped chives
2 ½ TBS olive oil
1 TBS butter
1 can cream of chicken soup
2 cups water
Cut up 1 ½ bell peppers, 1 onion, and 6 cloves of garlic. In a large skillet add 1 TBS of butter and 2 ½ TBS of olive oil; heat. Season 4 to 6 chicken breasts with Lemon-pepper only. Cook on one side until lightly brown, then sprinkle with oregano and chives and turn chicken over; sprinkle with same. Add the cut up vegetables and the 2 cups of water, cover and simmer over medium heat for about 10 minutes or until chicken is thoroughly cooked. Remove chicken, peppers and onions from pan; set aside. Add 1 can of cream of chicken soup to skillet, stir until smooth, then replace chicken and vegetables in gravy, over and cook for 3 to 5 minutes. Can be served with buttered potato, broccoli and garlic bread.
The only thing I changed was that I cut the vegetables ahead of time, and the original recipe had for it to cut them up while the chicken was cooking. However, I decided to do it all before time since I know how clumsy I am and it’d be in my best interest (and to keep my chicken form burning) to cut everything up before I started heating up anything. So, the result was well-cooked, juicy and tasty chicken. I’m very satisfied with how it turned out, and I encourage anyone that wants to try it out. Trust me, I suck at cooking, and thus it shouldn’t be too hard for anyone else. Adieu, babies!
There weren’t any mistakes this time around as well, but once again there are things that do need to be improved on.
First, I wanted to make sure to cook the chicken a little more than I did tomorrow. Also, I didn’t follow the instructions just as it was written and I will note in red text where I changed things or added to the ingredients list.
Sautéed Chicken Breasts with Green Peppers and Onions
(Prep time: 10 minutes; cook time: 35 minutes)
4 to 6 skinless, boneless chicken breasts
1 ½ green bell peppers
1 large onion
6 cloves garlic
Lemon-pepper seasoning
3 TBS dry Italian oregano
3 TBS dry chopped chives
2 ½ TBS olive oil
1 TBS butter
1 can cream of chicken soup
2 cups water
Cut up 1 ½ bell peppers, 1 onion, and 6 cloves of garlic. In a large skillet add 1 TBS of butter and 2 ½ TBS of olive oil; heat. Season 4 to 6 chicken breasts with Lemon-pepper only. Cook on one side until lightly brown, then sprinkle with oregano and chives and turn chicken over; sprinkle with same. Add the cut up vegetables and the 2 cups of water, cover and simmer over medium heat for about 10 minutes or until chicken is thoroughly cooked. Remove chicken, peppers and onions from pan; set aside. Add 1 can of cream of chicken soup to skillet, stir until smooth, then replace chicken and vegetables in gravy, over and cook for 3 to 5 minutes. Can be served with buttered potato, broccoli and garlic bread.
The only thing I changed was that I cut the vegetables ahead of time, and the original recipe had for it to cut them up while the chicken was cooking. However, I decided to do it all before time since I know how clumsy I am and it’d be in my best interest (and to keep my chicken form burning) to cut everything up before I started heating up anything. So, the result was well-cooked, juicy and tasty chicken. I’m very satisfied with how it turned out, and I encourage anyone that wants to try it out. Trust me, I suck at cooking, and thus it shouldn’t be too hard for anyone else. Adieu, babies!