P.S. Be sure to check out my blogging buddy Priscilla’s site HERE for a giveaway she’s got going until this Sunday at noon!
Last night was one of those nights where it never seemed to slow down. After work we had to go to the ATT store to swap out my phone which took a little over an hour then head home to walk the dog and cook dinner. I went the easy route and tried a time saver recipe from the current Holiday 2008 food and family magazine I just got in the mail. The recipe was easy and only used one pan so I was happy about that. The thing it lacked was seasoning. I added a couple shakes of each of my go to spices – Mrs. Dash, pepper, garlic salt, italian seasoning, cayenne and red pepper flakes and it brought the dish back to life. The thyme leaves were not enough flavor to win me over so add whatever spices you want.
Smothered Chicken & Green Bean Skillet
4 boness skinless chicken breast (I used 5)
2 cups frozen green beans (I used 3 – 14.5 ounce cans, drained)
1 can (10.75oz) condensed cream of mushroom soup (I used a 26 ounce can)
1/4 teaspoon dried thyme leaves (I used the seasonings mentioned above)
1 cup shredded cheddar cheese
Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done. Remove from skillet. Add beans, soup, 1/2 cup water and thyme to skillet; cover. Cook 6 minutes, stirring often. Return chicken to skillet; cook 1 minute or until hot. Top with cheese.