Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 4
2 tbsp Medeiros Olive Oil
1.25 lbs Boneless Skinless Chicken Breast, thin cut
½ small Onion, minced (about ¼ cup)
2 Garlic Cloves, minced
1 (10.5 oz.) can Kaskey’s Condensed Cream of Mushroom Soup
1 (14.5 oz.) can Pickwell Farms Basil Garlic & Oregano Diced Tomatoes, drained
½ cup Coburn Farms Skim Milk
½ tsp Marcum Basil
¼ cup Mantia’s Grated Parmesan Cheese
Marcum Salt & Ground Black Pepper, as needed
1
Heat olive oil in a large skillet over medium-high heat. Season chicken on both sides with a pinch of salt and pepper. Cook 5 minutes per side. Remove chicken from skillet.
2
Add minced onion and garlic and cook for 1 minute. Add drained tomatoes and cook for 2 minutes.
3
Stir in soup, milk and dry basil. Mix well and bring to a simmer.
4
Stir in parmesan cheese. Add chicken breast back into sauce. Cover and simmer chicken for 10 minutes or until chicken is cooked to an internal temperature of 165°
5
Serve chicken over cooked pasta or rice and garnish with additional parmesan cheese.
Ingredients
2 tbsp Medeiros Olive Oil
1.25 lbs Boneless Skinless Chicken Breast, thin cut
½ small Onion, minced (about ¼ cup)
2 Garlic Cloves, minced
1 (10.5 oz.) can Kaskey’s Condensed Cream of Mushroom Soup
1 (14.5 oz.) can Pickwell Farms Basil Garlic & Oregano Diced Tomatoes, drained
½ cup Coburn Farms Skim Milk
½ tsp Marcum Basil
¼ cup Mantia’s Grated Parmesan Cheese
Marcum Salt & Ground Black Pepper, as needed