Tuesday, September 19, 2006

  • Sautee 1/2 cup of chopped onions, 4 baby carrots chopped, and 2 cloves of garlic in olive oil.
  • Once the onions begin to clarify, add 1/8 cup of chopped green onions. Continue to saute for another minute.
  • Add one chicken breast, cut into cubes and begin to caramalize the chicken.
  • Add a 1/2 cup of white wine to deglaze the pan.
  • Slowly add a can of Cream of Chicken and Mushroom soup and the equivalent of 3 cans of water. Stir often.
  • Add salt and pepper to taste. Add cooked pasta or rice if desired.

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