Chicken And Mushrooms

This is perfect for fall or anytime.

1 can mushroom soup

1 lb. boneless chicken thighs

1/4 tsp. each: salt, pepper, granulated garlic, dried parsley flakes

2 - 3 T. oil

1/4 - 1/2 c. reduced fat milk

Preheat oven to 350’ F.

Preheat oven safe skillet to medium high heat, lower heat to medium low and add oil.

Add chicken, sprinkle salt, garlic, parsley flakes, pepper on both sides of chicken.

Brown chicken on 1 side for 8 - 12 min.

Turn chicken over and cook on other side for 8 - 12 min more.

When you finish browning the meat, open can of mushroom soup and pour into pan over the chicken. 

Turn chicken over to coat both sides. Add milk and cover skillet with aluminum foil.

Place skillet in oven and cook for 45 minutes to 1 hr or until done. 

Serves 4