Chicken With Baby Portabella Cream Sauce
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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
- In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.
- To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
- Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.
- Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.
- 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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Reviews
-
This was so good; served with warm French bread and it was a great weeknight meal! The only change I made was to use cream of chicken soup rather than the golden mushroom since DH and DSs do not like mushrooms; since I wanted the sliced mushrooms added I gave up the soup... Made for Football Pool 2013-14 Win.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!