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Recipes

Braised-Garlic Parmesan Chicken & Potatoes

Made With:

Soups

CLASSIC CREAM OF CHICKEN

Diced chicken simmered in its own rich creamy broth.

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Total Time

min.

Serving & Size

250 mL (1 cup)

Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and Parmesan cheese sauce.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Canola oil 3 tbsp 45  mL
Chicken thigh, boneless, skinless 10 lbs
1. Heat large pot over high heat. Add olive oil and chicken. Sear each piece on both sides until golden brown, about 5 minutes. Reserve
Ingredients Weight Measure
Weight Measure
Onion, sliced 2 cups 500  mL
Garlic, peeled, chopped fine 1 tbsp 15  mL
2. Using same pan, sauté onion and garlic. Cook for 3 minutes.
Ingredients Weight Measure
Weight Measure
Dijon-style mustard 6 tbsp 90  mL
Campbell’s® Chicken Broth 2 cups 500  mL
Thyme leaves, fresh, chopped 1 1/2 tsp mL
Italian parsley, fresh, chopped 2 tbsp 30  mL
Baby red potatoes, quartered 6 cups L
3. Add Dijon, Campbell’s® Chicken Broth, herbs and potatoes. Reduce heat and simmer for 15 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Chicken soup 1 can 48 oz. can 1.36 L
Light cream 1 cup 250  mL
4. Add Campbell’s® Cream of Chicken Soup and cream. Simmer for 10 minutes
Ingredients Weight Measure
Weight Measure
Spinach, large cut 3 cups 750  mL
5. Add seared chicken thighs and spinach. Simmer for additional 5 minutes.
Ingredients Weight Measure
Weight Measure
Parmesan cheese, shredded 1/4 cups 312  mL
Top with cheese.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°C or higher until needed.

To Serve: Portion 2 chicken thighs and top with 1 cup (8 oz. ladle). Serve immediately.

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