Ingredients
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1 (15 ounce) can cream of mushroom soup
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3/4 cup milk
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1/2 teaspoon basil
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1/4 teaspoon poultry seasoning
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1/4 teaspoon paprika
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1 tablespoon dried garlic, minced (I use "Tastefully Simple's Garlic Garlic Seasoning Blend")
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1/2 cup onion, chopped
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1/2 teaspoon salt
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1/4 teaspoon black pepper, freshly ground
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1 cup baby carrots
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2 boneless skinless chicken breasts
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1 tablespoon olive oil
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1 pinch salt (or to taste)
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1 pinch pepper (or to taste)
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1 cup potato, cut into 1-inch chunks
Instructions
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.