I really like making this recipe. It brings back good memories. It was the first recipe I made after Zack and I moved in together. It’s hard to believe that was almost a year and a half ago.
I felt so accomplished even though this is a very simple recipe. I’d like to think I’ve come a long way since then, but it’s still nice to whip up simple things like this every once in a while.
Also, my dad told me that he is constantly running into people who say they read my blog…so I’d just like to give a huge “thank you” to all of you. I really appreciate each and every one of you.
I really love cooking and getting to share this love with so many people is wonderful.
So, enjoy my bit of nostalgia and my little thank you! 🙂
20 Minute Herbed Chicken
Makes 4 servings.
– 1 T olive oil
– 4 skinless, boneless chicken breast halves (about 1 lb)
– 1 can (10 3/4 oz) Cream of chicken soup
– 1/2 T Italian seasoning
– 1/2 c milk
Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.