A tasty and exotic variation on the usual and uninteresting banana bread. You won’t want to make regular banana bread again after tasting this! Serve and enjoy the smiles!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 1 (1 ounce) package dry French onion soup mix
- 2 skinless, boneless chicken breasts, chopped and divided, or more to taste
- ¼ cup canola oil, divided
- 1 large red onion, thinly sliced
- 3 slices bacon, sliced
- 1 ½ cups water
- 4 small fresh mushrooms, sliced, or more to taste
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
- Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
- Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 1623 mg |
| Sugars | 4 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |