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Pan Fried Chicken with Mushroom Gravy
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Amy Lee Merritt


  • 4 chicken breasts
  • 1 can 98% fat free cream of mushroom soup
  • 1/4 cup (60 ml) fat free sour cream
  • 3 tbsp (45 ml) skim milk
  • Spices of your liking
  • Season chicken breasts.
  • In a large skillet, pan grill chicken until done. Making sure to turn often.
  • While chicken is cooking, whisk soup, sour cream and milk together.
  • When chicken is done, pour soup mixture over chicken.
  • Simmer 10-15 minutes on low.
I usually serve this with white rice, and use the extra sauce as a gravy.

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