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Quick, easy and delicious weeknight chicken dinner.
In a large pot, heat oil over medium high heat. Add chicken pieces and cook until chicken is dark golden brown on both sides (it doesn’t have to be thoroughly cooked at this point, just seared on both sides). Remove chicken from pan and set it aside. Add onion and celery to pan, cook until onion is translucent. Add white wine to deglaze the pan (scrape browned bits off bottom of the pan and reduce wine, almost completely). Add can of celery soup, can of mushroom soup, mushrooms, chicken stock, thyme and parsley. Bring to a boil. Add chicken back to the pan, reduce heat to medium, cover the pan and simmer for about 45 minutes. If sauce gets too thick while simmering add a little more chicken stock. Salt and pepper to taste. Serve over egg noodles or rice with green veggies.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!