Southern Creamy Mushroom Chicken

"One of my favorite dishes, compiled from 3 other recipes. The sauce is rich and hearty - perfect for guests or good ole comfort food. Serve on a bed of rice, top with a chicken breast and then spoon the gravy over all. Mushrooms and onion sitting on top make for a nicer presentation."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a medium size skillet heat Olive Oil.
  • Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
  • Brown Chicken (with skins) on all sides, using medium heat.
  • Transfer breasts to dutch oven (Meat up/bone down).
  • In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
  • Spoon onion mixture evenly over each chicken breast.
  • Gently spoon mushroom soup over chicken pieces and onion mixture.
  • Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
  • Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
  • Pour gently over soup covered chicken.
  • Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
  • In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
  • Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
  • For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary.
  • Check for tenderness with a fork.
  • Serve over rice.

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Reviews

  1. This just didn't turn out anything like I expected. First off I did use apple juice instead of the wine so that might have had something to do with it, and I used half chicken breast without the bone or skin. I only used 1/3 cup of onion with the garlic and actually only added a little of that to each chicken breast. It just seemed like way to much. All of the soup mixture melted off each of the breast, so I ended up simmering it all together and basting the breast every few minutes. Not much we liked about this one. Was disappointed because it had all the ingredients that we like. Sorry.
     
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Tweaks

  1. This just didn't turn out anything like I expected. First off I did use apple juice instead of the wine so that might have had something to do with it, and I used half chicken breast without the bone or skin. I only used 1/3 cup of onion with the garlic and actually only added a little of that to each chicken breast. It just seemed like way to much. All of the soup mixture melted off each of the breast, so I ended up simmering it all together and basting the breast every few minutes. Not much we liked about this one. Was disappointed because it had all the ingredients that we like. Sorry.
     

RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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