Chicken Velvet

• 2 1/2 lb. chicken tenders or breasts (if using chicken breasts, they are easier to slice when partially frozen)
• 4 Tbsp. butter flavor Crisco, divided
• 2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
• 1/2 c. water or chicken broth
• 1 tsp. thyme leaves
• 1/2 tsp. tarragon leaves
• 2 c. carrots, cut into 1/4-inch diagonal slices
• 2 1/2 c. potatoes, cut into large chunks
• 1/2 lb. fresh mushrooms
• 1 (15 1/2 oz.) can green beans, thoroughly drained
• 1/2 c. dairy sour cream, at room temperature
• salt and pepper for desired taste

1. If using chicken breasts, cut the partially frozen meat into strips.
2. In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
3. Stir in soup, water or broth, thyme and tarragon.
4. Add carrots; cover and simmer over low heat for about 15 minutes.
5. Add potatoes and continue to cook for 30 minutes.

chicken tenders, butter flavor, cream of chicken soup, water, thyme, tarragon leaves, carrots, potatoes, fresh mushrooms, green beans, sour cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695658 (may not work)