Wednesday, June 19, 2019



4 skinless, boneless chicken breasts (cut in half if large)
4 tbl. finely chopped fresh sage (3 if dried)
2 tsp. minced fresh thyme (1 if dried)
1 can Healthy Request cream of chicken soup
1 cup plain Greek yogurt
11/2 cups sliced mushrooms (more if you like)
1 med. onion chopped
3 cloves garlic minced or smashed and chopped
2 or 3 medium tomatoes coarsely chopped
3 banana peppers seeded and cut into 1/2 inch chunks
1/2 bell pepper chopped
optional... 2 jalapeno peppers seeded and chopped
olive oil spray (or 2 tsp. olive oil)
dash of salt
good dash of black pepper


Mix the sage and thyme together.
Pat it on both sides of the chicken breasts.
Spray 12" skillet with a good amount of olive oil spray
          or use 2 tsp. of olive oil.
Heat pan over med. heat till hot.  Then add the chicken.
Cook for about 3 min. per side and then remove and set aside.
Add the garlic and saute for 1 min.
Add the mushrooms, onions and peppers ( and jalapenos if using)
saute for 3 or 4 min. more.
Add the tomatoes and soup and simmer ..stirring often for about 2 min.
Remove from the heat and stir in the yogurt. Mix well.
If it is too thick, add some chicken broth...but you dont want it real thin.
Spray the inside of a 9x13 glass baking dish with olive oil spray.
Lay the chicken in the pan.
Spoon the sauce over the breasts, making sure all is covered.
Bake at 325 for about 1 1/4 to 1 1/2 hours.

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