GLUTEN-FREE CREAMY MUSHROOM CHICKEN

Gluten-Free Creamy Mushroom Chicken image

Enjoy this creamy mushroom chicken that's made using Progresso® soup - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 tablespoons gluten-free sour cream
1/4 to 1/2 teaspoon paprika
3 cups hot cooked brown or white rice

Steps:

Season chicken with salt and pepper; set aside. In 12-inch nonstick skillet, melt butter over medium heat. Add mushrooms to butter; cook 5 minutes, stirring frequently, until beginning to brown. Remove from skillet; reserve.
In same skillet, add seasoned chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown; stir in reserved mushrooms and the soup. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to serving platter; keep warm.
Stir sour cream and paprika into mushroom mixture. Heat through (do not boil). Pour mushroom mixture over chicken on platter; serve with hot rice.

Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 125 mg, Fat 4, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 1/2 g