Chicken With Baby Portabella Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great recipe for when you need to get something together quick, but don't want it to taste like it wasn't any trouble. I usually serve it alongside a brown and wild rice combo. Ingredients:
1 1/2 lbs thin-sliced boneless skinless chicken breasts |
2 tablespoons butter |
8 ounces baby portabella mushrooms or 8 ounces cremini mushrooms, sliced |
2 tablespoons butter |
1 teaspoon garlic powder |
1 teaspoon paprika |
10 1/2 ounces condensed golden mushroom soup |
1 cup heavy cream |
Directions:
1. In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.
2. To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
3. Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.
4. Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.
5. Bring to a boil, then reduce heat. Cover and simmer on low heat for 10 minutes. Remove from heat and serve.
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