Ingredients
- 1 ¼ lbs boneless, skinless thin-cut chicken breasts or tenders
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 can (10oz) cream of mushroom soup
- Salt and pepper, to taste
- Noodles, rice or mashed potatoes for serving
Instructions
- In a large skillet heat the oil over medium heat. Season the chicken with garlic powder, salt and pepper.
- Brown the chicken on both sides until golden, about 2 minutes.
- Add the cream of mushroom soup and spread over the top. When soup begins to bubble, cover pan, lower heat to a simmer and cook for 5-10 minutes, or until cooked through.
- Serve over noodles, rice or mashed potatoes.
Notes
If a thinner gravy is desired, whisk in ¼- ½ cup milk or water.
