Chicken With Baby Portabella Cream Sauce

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

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.