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This is a really a quick "elegant sounding" dinner. I think it is delicious and of course love it because it is so quick to fix. It is not particularly low in fat or carbs but it is good.
1 tablespoon margarine or butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz) cream of chicken soup
2 tablespoons water
2 tablespoons chablis or other dry white wine
1/2 cup shredded swiss cheese
1/2 cup chopped cooked ham (I use buddig ham)
4 cups hot cooked medium egg noodles (about 4 cups dry)
Heat margine in a skillet; add the chicken (I usually cut mine in bite sized pieces before browning), cook until brown. Set chicken aside, add soup, water, wine, and ham to the skillet. Heat to boiling, stir often, return chicken to the pan and add the cheese. Reduce the heat. Cover and cook 5 minutes or until chick in no longer pink. Stir occasionally. Serve with noodles. Garnish with fresh thyme and green onions. Serves 4. Preparation time about 10 minutes. Cooking time about 30 minutes. |
