| 0 - 2 | Thighs | Chicken, Boneless, skinless | |
| 0 - 2 | Breasts | Chicken, Boneless, skinless | |
| 2 - 3 | Large | Onion | |
| 2 | Large | Bell Peppers | |
| 1 | TABLEspoon | Olive Oil, (Extra Virgin) | |
| 1 - 2 | TABLEspoon | Butter | |
| 1/4 | teaspoon | Salt, Sea | |
| 1/2 | teaspoon | Black Pepper | |
| 1/4 | teaspoon | Chili Powder | |
| 1 | teaspoon | Garlic, Granulated | |
| 1 | Can #1, (10-16 oz) | Cream of Chicken Soup | |
| 1/2 | Can | Milk | Used to clean the soup from the can |
| 'Filet' cut the chicken, if either half is too thick, filet it again, in a preheat frypan on medium high heat, brown on both sides, this should completely cook the chicken. Thinly slice onion and bell peppers into strips, remove chicken from frypan, to the frypan add the olive oil, the veggies, and the butter, cover reduce heat to medium and let set for about 10-15 minutes, stir and let set for about another 10-15 minutes. While cooking veggies, cut the chicken filets in to thin strips, when the veggies are ready add the chicken, and the unthinned onion soup Now using soup can add about 1/4 can of milk, (this also helps rinse all of the soup from the can.) amount of milk changes the thickness and is really to your liking. Add the spices, again--- this is to your liking Serve over whatever you like |