Chicken With Baby Portabella Cream Sauce

Total Time
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

AZPARZYCH November 10, 2013

Very good and easy to make. I followed the recipe as written other then I sauted my chicken in olive oil instead of butter. The kids pushed the mushrooms to the side but enjoyed the dish. Hubby loves mushrooms so he got all the mushrooms the kids didn't eat LOL.

bmcnichol September 29, 2008

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