Lynnie's Chicken

Quite a number of years ago (I won't say how many), Michael and I went over to our friend Lynnie's apartment to help her record some music. She was a fantastic singer/songwriter (presumably still is, though we haven't seen her for years), and she could do Janis Joplin better than Janis herself. I know, some people might consider that a sacrilegious statement, but if you'd heard her...another friend (who is a big Janis fan) heard one of the recordings we did and honestly thought that we had a bootleg Janis Joplin recording.

So, anyway, back to the story...we agreed to help her with the recording, and in exchange she cooked us dinner. She wouldn't tell us ahead of time what she was fixing, but when we walked in her place, it smelled wonderful. And when we tasted it, it was (and still is) one of the best things we'd ever had. And it was somewhat a mistake. You see, when she went to buy ingredients, she meant to get 3 cans of cream of mushroom soup, but someone had moved some cans around, and she didn't realize until she got home that she actually had 2 cans cream of mushroom and one can of cream of broccoli soup. She didn't have time to go back to the store, so she went with what she had. And it was phenomenal. So, Lynnie, if you read this, I hope you will forgive me for sharing your secret (and I hope I got the amounts right), but we really love it and I would like to share. And Lynnie...if you do read this, let us know how to reach you!!! We'd love to visit with you and catch up on stuff!

Lynnie's Chicken
4 to 6 boneless, skinless chicken breasts (thawed, if using frozen)
2 cans condensed cream of mushroom soup
1 can condensed cream of broccoli soup
8 ounces sour cream
cooked pasta (or rice)

Place chicken breasts in a large, deep skillet. Add water to just cover the chicken. Bring to boil, cover pan and boil 8 to 10 minutes. Remove from heat and drain. Stir in soups, then heat over medium heat, stirring frequently, until bubbly. Reduce heat to low, cover and simmer for 20 to 45 minutes, stirring occasionally. Let your schedule determine the simmer time, here; it tastes better the longer it simmers. Before serving, remove from heat, stir in sour cream and let sit for 5 minutes. Serve over cooked pasta or rice.

P.S. Michael loves this so much he raves about it to everyone, despite the fact that at the time he first tried it, he absolutely couldn't stand mushrooms, cooked broccoli, or sour cream (and still isn't crazy about any of them)!