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Author Notes: This is something that I came up with when I had an overabundance of chicken. I have been cooking for nearly 50 years now and frequently will invent something when the need arises. —janenov46
- 3 pounds boneless, skinless chicken breasts
- 1 teaspoon each salt and pepper
- 2 dashes paprika
- 4 tablespoons butter
- 2 teaspoons minced garlic
- 1/2 cup chopped onion
- 8 ounces package fresh mushrooms, or a 4 oz can of mushrooms
- 1/4 cup sliced green onions
- 1 cup chicken stock or broth
- 1/2 cup white wine
- 10 3/4 ounces can cream mushroom soup
- 6 ounces heavy cream, or canned milk to save a few calories.
- 4 cups cooked rice or egg noodles to serve the chicken and mushrooms over
- Wash and pat dry the chicken. Season with salt, pepper, and paprika.
- Heat the butter in a frypan, and cook the chicken until it is browned, then place in a baking dish.
- In the butter saute the garlic, onions, mushrooms and green onions, saute for 3 to 5 minutes
- Add broth and wine to deglaze the pan, bring to a boil.
- Add soup, and cream or milk, mix together and bring to a boil.
- pour sauce over chicken and bake in a pre heated 350° oven for 20 to 25 minutes, or until bubbly
- This recipe was entered in the contest for Your Best Mushrooms