Recipe courtesy of our friends at Eberly Poultry.
www.EberlyPoultry.com
2 whole Eberly Chicken Breast, skinned, halved lengthwise, and boned
2 Tbsp. Cooking Oil
1 10 ¾ oz. can Condensed Cream of Chicken Soup
1 6 oz. can sliced Mushrooms, drained
2 Tbsp. chopped Pimento
1 Tbsp. dried Parsley Flakes
1/8 tsp. minced dried Garlic
½ C. Sour Cream with French Onion
1 Tbsp. all-purpose Flour
Hot Cooked Noodles
Cut chicken breast into bite size strips. In 10" skillet cook and stir chicken in hot oil about 5 minutes or until chicken is tender. Drain off excess fat. Add soup, mushrooms, pimento, dried parsley, and dried garlic. Heat through. Combine sour cream and flour; stir into chicken mixture. Heat through; do not boil. Serve over noodles.
