Serves: 6
Total Calories: 224
1. Skin chicken breasts lightly salt and pepper.
2. In a skillet, brown chicken in butter remove to a greased 9 x 13-inch baking dish. To drippings in skillet, add soup, vermouth, and chicken stock cook, stirring, until smooth. Add water chestnuts, mushrooms, onion, green pepper, and thyme. Bring to boil pour over chicken and cover with foil.
3. Bake in a preheated 350° F oven for 25 minutes. Remove foil and bake 15 minutes longer. Serve with hot rice.
This Herbed Chicken Breasts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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