Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serve: 4 people
Ingredients
- 11/2 pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 package sliced mushrooms
- 1 cup broccoli florets
- ¼ cup sherry wine
- Dash of Worcestershire sauce to your taste
- 1/3 cup water
- 1 teaspoon teaspoon crushed dried thyme
- Then a seperate amt of approx 1/2 tsp of thyme for later in the recipe
- 1 -15-ounce can reduced-fat, reduced-sodium cream of mushroom soup
Preparation
1. chicken breasts – slice into strips. . 2. In a Actifry, heat the oil . Sprinkle 1 teaspoon of the thyme over the chicken and place in the skillet. Cook for 3 to 4 minutes , until browned and barely cooked through. Transfer the chicken to a plate . 3.Then Add the garlic and mushrooms and broccoli to the skillet and sauté for several minutes. Add the sherry, water, soup, Worcestershire sauce, and remaining ½ teaspoon of the thyme to the pan. Let the Actifry stir and cook for 5- 6 minutes, or until slightly thickened. 4. Then Return the chicken to the pan and let the stir coat with the sauce. Simmer the chicken in the sauce for 5 more minutes before serving. Serve over rice or thin pasta