Chicken With Baby Portabella Cream Sauce

READY IN: 35mins
Recipe by JackieOhNo

This is a great recipe for when you need to get something together quick, but don't want it to taste like it wasn't any trouble. I usually serve it alongside a brown and wild rice combo.

Top Review by AZPARZYCH

This was so good; served with warm French bread and it was a great weeknight meal! The only change I made was to use cream of chicken soup rather than the golden mushroom since DH and DSs do not like mushrooms; since I wanted the sliced mushrooms added I gave up the soup... Made for Football Pool 2013-14 Win.

Ingredients Nutrition

Directions

  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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