The recipe stated that I could make this dish with 4-6 boneless chicken breast halves, 1 can of cream of mushroom soup (although I used cream of chicken, since I don't like mushrooms), 2 TBSP dijon mustard and 2 TSP cornstarch. After reading some of the user comments about the recipe, I decided to add 1 cup skim milk and double the dijon mustard and cornstarch. (Ideally, I would have used more soup, but I only had a single can.)
After combining the soup, milk, dijon mustard and cornstarch in a mixing bowl, I added the chicken to the crock pot and poured the liquid over the chicken. The chicken cooked overnight on the low setting.
It initially looked like there was a lot of liquid in the pot, but after cooking the chicken overnight, most of the soup and milk mixture was absorbed. It was a lucky thing I doubled the amount of liquid.
I used five small individually wrapped chicken breasts from Perdue for this recipe, so I ended up with a nice amount of leftovers. The chicken was so tender it almost fell apart when I removed it from the crock pot. I tasted a small piece and it literally melted in my mouth. The dijon flavor was noticeable, but not overpowering.
I plated the chicken with broccoli spears and a serving of Green Giant peas and corn (the only other vegetables I had on hand). The chicken is about 225 calories, so with the added vegetables the calorie count comes to approximately 350 calories.
Recipes don't have to be complicated to be delicious.
No comments:
Post a Comment