INGREDIENTS

2 chicken breasts 

8 oz mushrooms 

1 can @campbells healthy request cream of mushroom 

2 1/2 c water 

1.5 tbsp @betterthanbouillon 

Onion powder, garlic powder & pepper {duh} all of my recipes call for that right!? 

METHOD

Rinse the chicken in water, pat dry and sprinkle each breast with a lot of pepper, and some onion and garlic powder. Heat up your large skillet on medium heat with 1 tbsp olive oil. Once hot add the chicken to the pan. Cook each side for about 5 minutes! Remove from skillet and set aside. Add mushrooms and a little more olive oil. Cook the mushrooms until tender. Add water and @betterthanbouillon and stir! Bring to a boil. Add cream of mushroom and stir. Reduce heat to low and add the chicken back in. Cook for about 10-15 more mins or until the sauce is nice and creamy.

TIP: If you would like a thicker sauce add a little bit of your preferred starch. Mine is arrowroot because it is a healthier option than corn starch! I didn’t feel the need to add anything because I liked the consistency. It went well in the ancient grain blend that I made too. 

I served with sautéed spinach and a brown rice and farro blend. I did 1/2 c brown rice and 1/2 c farro + 2 1/2 c water. Bring water to a boil, add in the blend. Cover and reduce heat too low! Cook for about 35 minutes or until all water has been absorbed. Add S+P!

ENJOY🙃