how can you have any pudding if you don't eat your meat?

So I've been thinking about how to portion out food for one person. I need to do a little bit of research and get everything straight, but here is what I do know.

Since you're cooking for one, unless you eat chicken breasts EVERY night or have a big dinner party coming up, don't buy the super huge frozen chicken bags at the warehouse stores. You can buy a single pack of chicken breasts, divide them up into zippered freezer bags and you are good to go. Make sure to squeeze all of the extra air out of the bags to keep the meat fresh longer.

Ok, here's todays little piece of amazingness...it's not an original recipe, but it's still good.


Cream of Mushroom Chicken

1 tbs of flour
1 tsp veggie oil
1 chicken breast
1 can of cream of mushroom soup (condensed)
1/2 cup of water
mushrooms (if you want extra)



1. Pat the chicken breast dry and coat with flour. Put the oil in your frying pan and turn on medium-high heat. Cook the breast in the frying pan until done...check and make sure it's done in the middle, with no pink at all.

2. Set the chicken breast aside on a couple paper towels to get rid of the excess oil. Drain the oil from your pan and wipe down lightly. Be careful, the pan is going to be hot! Use plenty of paper towels so the oil doesn't soak through and burn you.

3. Pour the cream of mushroom soup and the water in to the same frying pan and mix together. Turn the heat back on to medium-low and place the chicken breast in the soup mixture. If you want to add the extra mushrooms, do it now. If you're using canned mushrooms, be sure to drain them well. If you're using fresh mushrooms, you'll need to saute them before you put them in with the chicken and soup. (Just heat up a table spoon or two of butter and throw your cleaned and sliced mushrooms into the hot butter. Cook until the mushrooms are tender. Drain the butter and then mix them into the chicken and soup).

4. As the soup mixture heats up, stir occasionally to mix the water and soup. Let it simmer for about 10 minutes or until the soup is nice and thick and well mixed and you can't stand waiting any more!!


OK, now, I love to eat this over rice...and I won't lie, I just use instant rice. Just take equal parts rice and water and put them in a microwave safe bowl and nuke according to the rice directions, probably 5 minutes. Remember it's going to make twice as much as originally measured, so if you want 1 cup of rice, use 1/2 cup water and 1/2 cup of rice.



I hope you enjoy the Cream of Mushroom Chicken. It's always been a favorite of my friends and I.

Happy cooking!

Amy