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
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Ingredients
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3 pounds
boneless, skinless chicken breasts
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1 teaspoon
each salt and pepper
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2 dashes
paprika
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4 tablespoons
butter
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2 teaspoons
minced garlic
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1/2 cup
chopped onion
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8 ounces
package fresh mushrooms, or a 4 oz can of mushrooms
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1/4 cup
sliced green onions
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1 cup
chicken stock or broth
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1/2 cup
white wine
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10 3/4 ounces
can cream mushroom soup
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6 ounces
heavy cream, or canned milk to save a few calories.
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4 cups
cooked rice or egg noodles to serve the chicken and mushrooms over
Directions
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Wash and pat dry the chicken. Season with salt, pepper, and paprika.
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Heat the butter in a frypan, and cook the chicken until it is browned, then place in a baking dish.
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In the butter saute the garlic, onions, mushrooms and green onions, saute for 3 to 5 minutes
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Add broth and wine to deglaze the pan, bring to a boil.
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Add soup, and cream or milk, mix together and bring to a boil.
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pour sauce over chicken and bake in a pre heated 350° oven for 20 to 25 minutes, or until bubbly
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