CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-21
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 lrg (4-6 oz.) skinless boneless chicken breast.
- 1/3 of a green bell pepper, stem and seeds removed.
- 1/3 c of sliced and/or diced onion.
- 1/2 of a small can (4 oz.) of mushrooms pieces and stems.
- 2 Tbsp of butter
- 1 tsp of ground nutmeg
- 2 Tbsp of sour cream
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup white wine
Instructions
Saute the onion and mushrooms in butter until the onion is nearly transparent. Cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt.
When the chicken turns white and the peppers become limp, add the rest of the ingredients and cook over medium heat until the chicken is completely cooked through, about 10 minutes.
Serve over cooked rice or pasta.
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