Garlic Herb Chicken with Mushroom Gravy and Egg Noodles

I made this recipe based on one I found in a Cajun cookbook my mother-in-law gave me. It was chicken with a white wine and mushroom cream sauce served over noodles. I didn’t have all of the ingredients on hand so I improvised a little and it turned out delicious! I’ve made it several times since and it is now a family favorite!

• 4 Boneless Skinless Chicken Breasts
• 1 medium onion, sliced
• 2 garlic cloves
• 1 can Kroger® Fat Free Cream of Mushroom Soup
• 1/4- 1/2 a soup can of milk
• 1/2 cup of dry white wine (I like Beringer Pinot Grigio)
• Simple Truth Organic™ Salt Free Garlic Herb Seasoning Blend
• 3 tablespoons Olive Oil
• Salt and Pepper to taste

Coat the bottom of a large skillet with 2 tablespoons olive oil and bring to a medium high heat. Season the chicken breasts with the garlic herb seasoning on each side along with salt and pepper. Once the skillet is hot, place the chicken breasts in the skillet and cook on each side until brown (2-3 minutes).

Once both sides are browned, remove from the pan on to a plate. Lower the heat to medium and add 1 tablespoon of olive oil to the pan. Add the sliced onion and garlic and sautee until translucent. Season with salt and pepper. Add the white wine and scraping the bits off the bottom of the pan and the wine is reduced. Add the cream of mushroom soup and 1/2 can of milk and cook until thickened. Add the chicken back to the pan, cover and cook on low for 20-25 minutes until cooked through. Cook egg noodles according to package instructions while chicken finishes cooking.

Serve chicken with noodles and gravy along with a side salad!