I did one or two of these postings of recipes I had come up with back during the early part of summer and then for whatever reasons I had gotten sidetracked and never returned to them. It is well past time to remedy that and last night, after looking at what we had in our pantry, knowing what I was craving, I did a little recipe searching and then came up with my own modified version. It worked unusually well in my opinion and that is seconded by both my wife and Bitzer. This recipe was inspired by the fact that I was really craving either Olive Garden or Johnny Carrino’s last night, so the joke around the house was Ray Carrino’s Garden entre of chicken in a cheese mushroom sauce server over pasta with piping hot garlic bread sticks was a huge success.
The recipe and preparations follow. Keep in mind, I rarely truly measure anything, so make adjustments to your taste and the required serving amounts. I also follow it with a few suggestions for the next time I venture into this general type of food dish.
- 2 boneless chicken breasts
- 2 cans cream of mushroom soup, condensed
- 1/2 cup gorgonzola cheese
- 1/2 cup (or a little more) parmesan cheese, grated
- 4 teaspoons butter or margarine
- 1 tablespoon thyme, dried
- 1 teaspoon minced fresh garlic (or a couple of cloves)
- 1/2 teaspoon oregano, dried
- garlic salt, pepper, salt, to taste/preference
I started by putting the chicken breast in a glass oven dish and sprinkling the top side only with garlic salt and pepper. I then place this in a preheated over at around 375 degrees for about 55 minutes, though you should adjust the time based on the size and thickness of the breast you have, mine were very big and plump.
About 10 minutes before the chicken has reached its required internal temperature, in a large flat bottom skillet I melted the butter/margarine (butter is best, but sometime we should watched things) and then toasted the minced garlic to a golden brown in the butter. Reducing the heat to a medium-low, I next added the condensed cream of mushroom soups. While stirring I added the oregano and thyme (using the dried as a simple quick process, especially this time of year).
Then the chicken was removed from the oven and cut into bite size chucks. While still hot, it was immediately added to mixture of sauce. Just as the sauce was started to simmer, I stirred in both cheeses, allowing plenty of time for them to melt and blend in the mix thoroughly.
Served over any kind of pasta along with bread of your choice, the meal was delicious.
Suggestions for next time: Well, it was a suggestion last night, but we were out – but anyway, next time I would add probably between a 1/4 and 1/2 cup of cream to just give it a bit of extra richness as well as thin the sauce just a little bit. My wife thought a little less thyme, but I personally thought it was perfect – and of course the tablespoon noted above is estimate, so start light and work your way up from there.
** – My image, feel free to use, and I promise it tastes better then it looks.