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Mushroom & Herb Chicken

My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. —Betsy King, Duluth, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1/2 cup water
  • 1 teaspoon minced chives
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • Hot cooked egg noodles

Directions

  • Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken.
  • Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts
1 chicken breast with 1/3 cup sauce (calculated without noodles): 228 calories, 7g fat (3g saturated fat), 89mg cholesterol, 698mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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