This chicken dish is good served over rice or noodles. Complements of Martha. Serves 6

6 Chicken breast halves 6
Salt and Pepper to taste
1/4 cup Butter 50 mL
3 small Bell Peppers, each a different color 3 small
1 medium Onion, finely chopped 1 medium
2 stalks Celery, diced 60 mL
1 cup Sliced fresh mushrooms 250 mL
1 tsp Dried crushed tarragon 5 mL
2 cans Cream of mushroom soup 2 cans
1 cup Milk 250 mL

Preheat oven to 350°F [180°C]

  • Sauté in melted butter over medium high heat onions, chopped bell peppers, mushrooms and celery until slightly browned. Remove; set aside.

  • Rinse the chicken and pat dry. Cut in 1-inch [2 1/2 cm] cubes. Lightly season the chicken with salt, pepper and tarragon. In same skillet brown chicken cubes. Remove to a 9 by 12 inch [22 by 30 cm] baking dish.
  • Add the cream of mushroom soup and milk to the drippings in the skillet, stir until smooth. Stir in the Sautéed vegetables and add more tarragon.

    Note: As tarragon is quite a strong herb and can sometimes overpower a dish, add about a 1/2 tsp [2 mL], taste and add more if you like.

  • Pour over chicken and Bake uncovered for 40 to 45 minutes.

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