1) 4 cut up chicken breasts( you don't have to cut them up..but I like to)
2) Season the chicken with salt, pepper, basil, garlic, thyme and oregano to your taste. (or just use italian blend seasoning mix)
3) In a large, covered fry pan, sautee chicken in 2 Tbs olive or canola oil till lightly browned, (@5 mins.)
3a) In seperate pot (Boil 4 C Water for rice)
4) Add to Chicken pan:
2 -15 oz cans of chicken broth
2 cans of undiluted cream of mushroom soup
1/2 can full of milk or Half & Half
1/2 can full chardonay wine (optional, but good).
1 TBS bottled lemon juice or the juice of 1 fresh lemon
5)Stir chicken mixture until well combined
(Add 2 cups rice to boiling water in rice pot. stir cover and turn heat to simmer for 20 mins.)
Bring chicken mixture to a boil, reduce heat to low, cover and simmer 20 minutes, while rice cooks.
Serve chicken over rice...goes very well with green peas or string beans... the whole family loves it and there's more than enough sauce for the rice.
You can adjust the ammount of lemmony taste as you go..as well as garlic flavor too. Another flavor hint...If you don't mind the extra calories...you can stir in some butter at the end of the cooking time, it gives the dish some silkiness and a little creaminess, as well as shine.
