Chicken Breasts Supreme
Yield
6 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breasts
|
|
| ½ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| 10 ½ | ounces |
cream of mushroom soup
canned, condensed |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breasts
|
|
| 118 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 303.5 | ml/g |
cream of mushroom soup
canned, condensed |
|
| 237 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Place chicken breasts, skin-side-down in a shallow, heat-resistant, non-metallic, 10 inch baking dish .
Heat, uncovered, in microwave for 10 minutes. Set chicken aside.
In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons butter in microwave for 15 seconds.
Add onion to melted butter and heat, uncovered, in microwave for 2½ minutes or until onion is tender.
Add soup, milk and seasonings to onions. Stir well to combine all ingredients.
Heat, uncovered, in microwave for 3 minutes.
Pour sauce over chicken and heat, covered, 6 minutes in microwave or until chicken is tender.
