2 boneless skinless chicken breasts, pounded thin
1/2 cup green bell pepper, diced
1/2 cup sliced mushrooms
1 packet mushroom IP soup packet
2 T olive oil
Rosemary, sea salt, black pepper, lemon pepper and Mrs. Dash Garlic & HerbIn large skillet, heat the olive oil and saute the bell pepper and mushrooms. Move to the side. Sprinkle seasonings onto chicken and add to skillet. Brown chicken lightly on both sides. Reduce heat to medium. When cooked through, mix mushroom soup packet with 6 oz water and add to skillet. Cover with lid, reduce heat to low and let the flavors simmer for a few minutes. Serve chicken topped with the mushrooms and bell peppers. If you want more veggies, you can increase to 1 cup each.
I believe the rosemary made the biggest difference in this recipe. If you usually don’t use rosemary, venture into it. It doesn’t take much at all, so go light with it, but it gives food a really rich flavor.