Dinner Number 1

Have you even been to a banquet where they serve you a piece of chicken that just totally covered with other stuff as though they are trying to disguise the fact that it is just a plain-old-run-of-the-mill chicken breast?  It has been cleverly camouflaged... except you need to pronounce it slightly differently so as to make that word sound rich and exciting and maybe a wee bit French... like several friends I have who prefer to shop at Tar-jay...  I think you get the idea.  This is my take on that chicken...  it's a family favorite and so easy on a busy night.

So dinner number one... using up 6 pieces of chicken (or 3 whole breasts) is:

Chicken Camouflage.  

4-6 chicken breasts

1 whole box fresh mushrooms sliced, or 2 small cans mushrooms slices 

1/2 vidalia onion chopped

1 can cream - o -something soup (or a homemade substitute for this)

1-2 tsp dried herbs of your choice 

1/2 cup white wine

salt & pepper to taste

Saute mushrooms and onions in olive oil.  Remove from pan and set aside.  Add chicken breasts and cook until almost fully cooked but nicely caramelized and remove from pan.  De-glaze pan with the wine making sure to really make the most of the lovely brown bits.  Add the soup (or chicken base with milk or water that's been thickened a bit with flour or corn starch to equal about 1 1/2 cups) and stir well.  Add additional 1/2 cup of water and all herbs.  Add back the chicken (with any juices) and mushroom & onions.  Allow to simmer until chicken is cooked though.  Serve over rice with a nice green veggie on the side.

*  Unfortunately, I was not able to get a good picture of this dinner as it was all gone by the time I thought of it... I promise to add one when it comes back around in the rotation.