Herbed Veggie Chicken Bake

 

3
tablespoons butter, olive oil or combo
1
meduim carrot,k cut into match sticks
1
medium Walla Walla sweet onion
2
ribs celery, chopped
1/2
medium green or red bell pepper, chopped
2-3
green onion, chopped
1
tablespoon Italian seasoning
1 1/2
teaspoon thyme
1
teaspoon rosemary
4-6
chicken breasts skinned and boned
Seasoned flour for dusting (flour, paprika, garlic pepper, salt)
1
can golden mushroom soup
1
3-ounce can sliced mushrooms
1/3
cup milk
1/4
cup dry white wine
Steamed wild rice and long grain rice for 4-6 servings

 

 

In a large skillet, heat the butter/oil over a medium heat, add the vegetables, prepared as indicated and sauté until tender crisp, then remove from the pan.  Dust the chicken with the seasoned flour.  Add additional butter/oil to the pan if necessary and add the chicken breasts, prepared as indicated.  When brown on both sides, remove from the pan.  In the same pan, add the soup, mushrooms, milk, wine, and vegetables.  Bring the mixture to a simmer, stirring and check for proper seasoning.  Place the browned breasts in a shallow baking dish and cover with the vegetable sauce mixture.  Place the dish in a preheated 350 oven and bake for 25-30 minutes, should be golden brown over the top.  Serve with rice mixture. 

 

Serves 4-6.