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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamy Mushroom Chicken Recipe

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This recipe for Creamy Mushroom Chicken is from The Dean/Clark/Flowers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large chicken breasts boneless skinless cut in half
Season with
garlic salt, paprika, Italian seasoning.
olive oil
2 tablespoons butter
medium onion chopped
1 1/2 cups chicken broth
1/2 cup heavy cream
1 (10.5 ounce) can condensed cream of mushroom soup
Directions:
Directions:
Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season them with garlic salt, paprika, Italian seasoning.
Add the olive oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until it's nice and golden, then take the chicken out of the pan and transfer to a plate.
Reduce the heat to medium add butter, onions & garlic. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
Add the chicken broth
and condensed soup to the skillet and stir until smooth.
Reduce the heat to medium-low and add the chicken back in, along with the juices left on the plate. Cook for another 5 minutes or until the chicken is cooked through (165F). If the sauce becomes too thick, simply add another splash of chicken broth.
Season with extra salt & pepper if needed.

 

 

 

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