Creamy Parmesan Chicken
"Someone posted this to a Somersize recipe list I was on several years ago. It's perfect for Level 1 Somersizers, and tasty for everyone else, too!"
photo by Rayndrop
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 354.88 ml heavy whipping cream
- 118.29 ml parmesan cheese
- 113.39 g can sliced mushrooms
- 78.78 ml sliced sun-dried tomato (optional)
directions
- Brown chicken breasts over medium heat in a skillet with a little bit of olive oil, about 2 minutes per side.
- Add remaining ingredients.
- Cover and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve immediately.
Questions & Replies
-
Instead of chicken breast ( husband does not like) could you use thighs instead
Reviews
-
This was a great recipe. I did not use the mushrooms or tomatos (DH doesn't like them), and added sage and thyme for a little flavor. It had a great flavor and I loved the creamy texture of the sauce. -
I made this for dinner tonight. Great taste for a minimum of fuss. I added some garlic to the oil and used fresh sliced mushrooms as I had them on hand. I did halve this recipe for the sauce as I only cooked 1 chicken breast. So easy and a good recipe for dinner in a hurry.. So glad I tried this one... Thanks. -
Delicious and so easy! Just throw everything in one pan and let it cook. The sun-dried tomatoes added lots of flavor. I would use more of them next time and dice them into smaller pieces instead of slicing. No prep, just cook.
-
Delicious and soo easy! I used half olive oil and half butter to brown the chicken. I made it with fresh mushrooms because I do not really like the canned ones. I did use the sun-dried tomatoes but think it is probably just as nice without those. Nice rich and creamy sauce...
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
