Chicken Velvet - cooking recipe

Ingredients
    2 1/2 lb. chicken tenders or breasts (if using chicken breasts, they are easier to slice when partially frozen)
    4 Tbsp. butter flavor Crisco, divided
    2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
    1/2 c. water or chicken broth
    1 tsp. thyme leaves
    1/2 tsp. tarragon leaves
    2 c. carrots, cut into 1/4-inch diagonal slices
    2 1/2 c. potatoes, cut into large chunks
    1/2 lb. fresh mushrooms
    1 (15 1/2 oz.) can green beans, thoroughly drained
    1/2 c. dairy sour cream, at room temperature
    salt and pepper for desired taste
Preparation
    If using chicken breasts, cut the partially frozen meat into strips.
    In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
    Stir in soup, water or broth, thyme and tarragon.
    Add carrots; cover and simmer over low heat for about 15 minutes.
    Add potatoes and continue to cook for 30 minutes.

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