CHICKEN WITH BABY PORTABELLA CREAM SAUCE

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Chicken With Baby Portabella Cream Sauce image

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.

Provided by JackieOhNo

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.
  • To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
  • Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.
  • Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.
  • Bring to a boil, then reduce heat. Cover and simmer on low heat for 10 minutes. Remove from heat and serve.

Nutrition Facts : Calories 569, Fat 38.5, SaturatedFat 22.6, Cholesterol 215.7, Sodium 855.5, Carbohydrate 11.4, Fiber 1.2, Sugar 3.2, Protein 44.3

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