Serves 4

2 largish chicken breasts

1oz. (1 package) of onion soup & dip mix. I use Lipton

1 10.5oz can of either regular or 98% fat free condensed cream of chicken

2 cups of sliced mushrooms

2 cups of low sodium chicken broth

1 6oz. package of risotto, I use Right Rice, Garlic

½ tbsp of olive oil

Paprika, Garlic salt & pepper seasonings, I use Kinders The Blend

Prepare risotto according to package. Let it sit covered until you are ready to serve.

Split breasts in half lengthwise, season both sides, heat olive oil in a 12” skillet over med-high heat, cook chicken thoroughly, getting a nice color on both sides, remove to a plate, cover. Whisk broth with cream of chicken.

Add mushrooms in a single layer to the skillet, let cook for a few minutes, sprinkle the soup mix over top, once the mushroom start to sweat and moisten the soup mix, stir in broth mixture, bring to boil, continue to boil for about 5 minutes. Give it a stir.

Serve risotto, chicken then cover with mushroom gravy. Don’t skimp on the gravy, there’s plenty!!!