Chicken With Baby Portabella Cream Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a large skillet, melt 2 t. butter and saute chicken breasts until browned on each side. remove from pan.
• 2 to pan juices, add 2 t. butter and melt. add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
• 3 add garlic powder and paprika; stir. cook for an additional 2 miniutes.
• 4 pour in can of soup and combine, then add heavy cream and stir to combine. return chicken to pan.
• 5 bring to a boil, then reduce heat. cover and simmer on low heat for 10 minutes. remove from heat and serve.