Skillet Angel Chicken

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As much as I love my slow cooker, sometimes I just forget to load it until it’s too late.  On days like that, a skillet can come in handy.  Skillets cook things quicker than baking them and much quicker than a crockpot, of course.

The other night I decided to make a skillet version of Angel Chicken.  This is altered a bit from the original Angel Chicken recipe.  Instead of the Italian Seasoning mix, I used Herbs de Provence.  You could use a favorite of herbs and spices in this dish, depending on what you have available and what you’re in the mood for.

Here’s what you’ll need:  

Skillet Angel Chicken
Chicken broth or water can be substituted for wine.
  • 2 lbs. chicken tenders
  • 2-3 Tbs. olive oil
  • 1 onion, sliced
  • 2-3 cloves garlic, crushed
  • ¼-1/3 cup white wine
  • 1 can cream of chicken soup
  • 1½ tsp. herbs de provence
  • 3 oz cream cheese
  1. Brown chicken on both sides in olive oil in a large skillet.
  2. Remove chicken from skillet.
  3. Add onion and garlic to skillet. Cook till onion softens.
  4. Return chicken to skillet.
  5. Stir wine, soup and seasonings together. Pour over chicken.
  6. Cover and cook till chicken is cooked through.
  7. Add cream cheese to skillet and allow to melt. Stir to combine.
  8. Serve with pasta or baked potatoes.
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