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Creamy Nutmeg Chicken

Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4-6 servings


  • 6 to 8 chicken pieces, skin removed
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup minced fresh parsley
  • 2 can (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon ground nutmeg
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • Additional ground nutmeg


  • In a large skillet, brown chicken in butter. Remove chicken and set aside.
  • In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces.
  • Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.

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