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Recipe by: marialice
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See below ingredients and instructions of the recipe
2 tb Margarine
4 Chicken breast halves
-skinless, boneless
1 1/2 c Sliced mushrooms
1 Small onion, sliced
1 Clove garlic, minced -OR-
1/8 ts Garlic powder
1 cn Cream of Mushroom Soup
-Campbell's (10 3/4 oz can)
1/2 c Milk
1/8 ts Pepper
4 c Hot cooked noodles
1. In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned. Remove.
2. Reduce heat to medium. In remaining margarine cook mushrooms and onion
with garlic until onion is tender and liquid has evaporated, stirring
often.
3. Stir in soup, milk and pepper; heat to boiling.
4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until
chicken is no longer pink, stirring often.
5. Serve with noodles.
Serves 4.
From a Campbell's Soup Advertisement, October 1993 Reader's Digest.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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