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.
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