In case you didn't know, (and you didn't), I love to cook. This was a little bit hard freshman and sophomore year, because most underclassmen dorms have shared kitchens. To keep from having to lug kitchen supplies to and from the common kitchen (and from becoming sick from eating fast-food all the time), I had to learn to improvise. This basically meant cooking things that involved the least amount of ingredients, the least amount of money, and the least amount of time possible. Thankfully, last year I moved in to City Hall, an upperclassmen dorm which has a kitchen in every room (and I never looked back). I'll try to post recipes from time to time to give you ideas about things that you can make easily, whether you're sharing a kitchen with your entire floor or not.
Cream of Mushroom Chicken
Ingredients:
*2 Chicken Breasts (What I usually use, but you can try any other cut)
*1 Can of Cream of Mushroom (Not optional, don't be silly)
*Mushrooms (optional)
*Onions (optional)
*Pepper
*Garlic
*Olive Oil
*Bouillon Powder (a tbsp or 2 cubes)/Or salt
Heat the olive oil in a saucepan. Add the Chicken Breast and cook them until they are browned (10-15 minutes each side). Eyeball the amount of pepper, garlic, and bouillon powder you want to use and add it to one side of the chicken breasts, then flip them and sprinkle the remainder on the other side (bouillon powder tends to be very salty so use it sparingly). Add onions and saute for a few more minutes until they are soft. Add the mushrooms and cook for another minute. Add the can of cream of mushroom soup. Allow the chicken to simmer in the sauce until it is brown (or no longer pink) on the inside (5 minutes). Flip the chicken breasts and allow them to simmer for another 5-10 minutes rotating them to coat them in the sauce.
I made this today and served it over rice w/ green beans on the side. So Good.
Ekirizzle
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