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:  

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Skillet Angel Chicken

Chicken broth or water can be substituted for wine.

Ingredients

• 2 lbs. chicken tenders
• 2-3 Tbs. olive oil
• 1 onion sliced
• 2-3 cloves garlic crushed
• 1/4-1/3 cup white wine
• 1 can cream of chicken soup
• 1 1/2 tsp. herbs de provence
• 3 oz cream cheese

Instructions

• Brown chicken on both sides in olive oil in a large skillet.
• Remove chicken from skillet.
• Add onion and garlic to skillet. Cook till onion softens.
• Return chicken to skillet.
• Stir wine, soup and seasonings together. Pour over chicken.
• Cover and cook till chicken is cooked through.
• Add cream cheese to skillet and allow to melt. Stir to combine.
• Serve with pasta or baked potatoes.