|Nutritional Guidelines (per serving)|
Serve this great tasting chicken and mushrooms with potatoes or noodles and a salad for a satisfying family meal.
Condensed cream of mushroom soup makes this recipe super easy, or replace the soup with a homemade sauce (see the instructions below the recipe).
- 4 boneless chicken breast halves
- 1 tablespoon butter (or margarine)
- 8 ounces mushrooms (fresh, sliced)
- 1 can cream of mushroom soup
- 1 clove garlic (minced)
- 1/4 teaspoon thyme (dried, crumbled)
- 1/8 teaspoon rosemary (dried, crumbled)
- 1/3 cup half-and-half
- salt to taste
- black pepper to taste
In a large covered skillet, brown chicken in butter or margarine; remove to a plate and keep warm.
Add mushrooms to skillet and sauté until golden brown and tender. Stir in the soup, garlic, thyme, and rosemary.
Return the chicken breasts to skillet. Cover and cook over low heat 30 to 40 minutes, stirring occasionally. Blend in half-and-half; heat slowly.
Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed.
Serve chicken and mushrooms with hot cooked noodles or rice.
Tips and Variations
To make a homemade white sauce, saute the mushrooms in 4 tablespoons of butter. Add 3 tablespoons of flour and cook, stirring, for 2 minutes. Add 1 cup of chicken broth along with the garlic, thyme, and rosemary. Return the chicken to the skillet and continue with the recipe.
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