Stovetop Chicken 'n' Stuffing Wednesday, April 2, 2014


1 package (6 ounces) corn bread stuffing mix
1/2 cup all-purpose flour
1 tsp salt
1 tsp ground mustard
4 boneless skinless chicken breast halves
1 TBSP canola oil
2 strips bacon, fried and crumbled
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup sliced mushrooms
2/3 cup chopped onion
2/3 cup milk


Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a couple of pieces at a time, and shake to coat. In a large skillet, cook chicken in 1 TBSP oil for 2-3 minutes on each side or until golden brown. Remove chicken and set aside. In the same skillet, cook bacon until crisp. Remove to paper towel. Add mushrooms and onions and cook, stirring, until just softened. Add the soup and milk. Return chicken to the skillet and turn to coat in the mushroom/onion mixture. Crumble in the bacon. Top with the prepared stuffing. Cover and cook for about 5 to 7 minutes depending on the size of the chicken breasts. Uncover and cook an additional 4 or 5 minutes. Serve hot.


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