Chicken and Mushroom Skillet

By merehodge

Ingredients

• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 pound fresh sliced mushrooms
• 10 1/2 oz. can of cream of chicken soup
• 2/3 cup "undiluted" Carnation Evaporated Milk
• 4 chicken breasts

Preparation

Step 1

Coat 4 boneless chicken breast with flour mixture. Melt 2 tablespoons of butter in 10-inch skillet. Add chicken pieces, skin side down. Fry until browned. Turn chicken. Add mushrooms and continue cooking until chicken is well browned. Drain off fat. Combine in the cream of chicken soup, evaporated milk and chili powder. Cover; reduce heat and simmer slowly for 45 minutes or until chicken is tender. Garnish with sliced advocado, if desired. Serve over hot cooked rice.