Chicken Vegetable Sauté is preserved from a printed recipe clipping mounted on card in the Poultry section of My Mom’s Recipe Box. The original scans are included with the transcription.
Original Recipe Card
Ingredients
- 2 Tbs. margarine or butter, divided
- 1/2 lb. fresh mushrooms, thinly sliced
- 1 medium carrot, cut into matchstick-thin strips
- 4 skinless, boneless chicken breast halves (about 1 lb.)
- 1 can (10¾ oz.) Campbell’s® condensed NEW Broccoli Cheese Soup
- 1/3 cup water
- 1 Tbs. lemon juice
- 1/8 tsp. dried thyme leaves, crushed
- Fresh thyme sprigs for garnish
Directions
1. In 10" skillet, over medium-high heat, in 1 Tbs. of hot margarine, cook mushrooms and carrot until tender, stirring often. Remove; keep warm.
2. In same skillet, in remaining 1 Tbs. margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat.
3. Stir in soup, water, lemon juice and thyme. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve chicken topped with vegetables. Garnish with thyme, if desired.
Yield
4 main-dish servings
Preservation Notes
The recipe is preserved as a printed artifact with the complete supplied scans, including both front and reverse. Its food photograph is also used in the featured image; the full original scans remain in the article.
Notes From the Original
Prep Time: 15 min. Cook Time: 20 min.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
