One Beer Bread at a Time.

Saturday, June 23, 2012

Just Needs Some Spinach

I like to try the recipes I find in the paper next to coupons. This fondness for a deal with a recipe lead me to a new recipe for chicken from Swanson Flavor Boost.

You can click below to see the original recipe or you can read on to see how I doctored it up.


 My version:

1 1/2 tbsp Meyer Lemon Infused Oil (divided)
1 lb boneless chicken breasts cut into strips. (I cut it while it was still mostly frozen so it was easier to cut)
1 8oz package of mushrooms, sliced.  I think I will try baby bella mushrooms next time.
1/2-1 tbsp Garlic Garlic
1 pint grape tomatoes
3 green onions sliced white and green parts about 1/3 cup
2 packets of the Swanson Flavor Boost concentrated broth
2 tbsp of water

Next time I'm going to add a bag of baby spinach to the ingredients. I think it will be great with addition. I will cook the spinach at the very end of the cooking process.

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.
  • Heat the remaining oil in the skillet over medium heat.  Add the mushrooms and cook until tender, stirring occasionally.
  • Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute.  Return the chicken to the skillet.  Stir in the concentrated broth and water and cook until the chicken is cooked through.
  • Must have pasta?  You could spoon this over pasta if you'd like.
 the original recipe is clickable below.

Campbell's Kitchen: Chicken with Grape Tomatoes & Mushrooms

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