Chicken With Mushroom Sauce
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 cup sour cream
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1⁄4 cup white wine or 1/4 cup chicken broth
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- rice or mashed potatoes
directions
- Brown chicken on both sides in heated skillet with 2T butter and drain.
- While chicken is browning, combine in medium bowl - soup, sour cream, mushrooms, wine or broth, garlic, salt & pepper to make sauce.
- Place browned chicken in greased 11 x 7 x 2 baking dish and pour sauce over chicken.
- Bake uncovered at 375°F for 20 minutes or longer for larger chicken breasts, or if you are doubling sauce.
- Serve chicken over noodles or rice or whatever you like.
- NOTE: I seasoned my chicken w/salt, fresh pepper and poultry seasoning and browned in about 1/4 C butter which I did not drain (it greased my baking dish.).
- I doubled the sauce because it didn't look like enough to cover all 4 chicken breasts AND noodles. Rather than canned mushrooms, I used 1 1/2 C fresh because we like 'em better. I used chicken broth rather than wine and 2 garlic cloves rather than powder. I didn't measure my pepper, but I used a lot! I baked it about 35-40 minutes since the sauce was doubled and my chicken pieces were large and thick. We had ours with pasta.
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