Tuesday, February 2, 2010

Chicken Marseilles

Serves: 4

3 T. butter
4 boneless, skinless chicken breast
2 c. water
1 pkg. (1 oz.) vegetable soup/dip mix
1/2 t. dill
1/2 c. sour cream or plain yogurt
Hot, cooked brown rice

In a large skillet, melt butter and brown chicken for 10-15 minutes; turn occasionally. Stir water, dill and soup mix into skillet; bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm. Stir sour cream or yogurt into skillet until smooth. Serve chicken and sauce over rice.

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Tips: This was a very easy, very tasty chicken dish. I used Brown Cow Greek Plain Yogurt so the yogurt was nice and thick but still cut down the calories for this dish. You can use any chicken pieces with this recipe just make sure the juices run clear before you remove them from the pan. I think I used Knorr's Vegetable Soup Mix. It did seem a bit pricey for one little soup mix so watch for a sale or coupon and pick it up then. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe from 365 Easy Chicken Recipes


Alison @ Hospitality Haven said...

That sounds tasty!!

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