Bouquet Garni Chicken

By cmschnettler

Ingredients

• Cups mushroom gravy or cream of mushroom soup OR:
• 11/2 lbs. boneless, skinless chicken breasts, cut into palm-sized pieces and lightly pounded (we got 6 pieces from two large breasts)
• 1/2 Cup olive oil
• 1/2 Cup canola oil
• 1-3 TB. BOUQUET GARNI (recipe calls for 3)
• 1/4-1/2 tsp. salt, to taste
• 1/8-1/4 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 1-2 parsnips, thinly sliced
• 1 turnip, thinly sliced
• 1 leek, thinly sliced
• 1-2 ribs celery, chopped
• 1-2 potatoes, thinly sliced
• 1-2 carrots, sliced
• 10 asparagus spears, trimmed and cut into 1-inch pieces
• 1/4 Cup fresh parsley, chopped
• 6 oz. sliced mushrooms
• 1 TB. olive oil
• 8 oz. reduced fat cream cheese

Preparation

Step 1

Preheat oven to 350°. In a large bowl, combine the olive oil, canola oil, BOUQUET GARNI, salt and PEPPER. Dredge the veggies in the oil mixture. Scoop out into a bowl and set aside. Dredge the chicken in the oil mixture and place in a baking pan. Pour the veggies over the top and sprinkle with parsley. Discard any excess oil mixture. Bake, uncovered, at 350° until the veggies are almost soft, about 30 minutes. Add the gravy and mix slightly. Bake for an additional 5-10 minutes, until the veggies are cooked through to your liking. Remove from the oven and let stand for 5 minutes before serving.