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thin butter baby portabella mushrooms butter garlic paprika condensed golden mushroom soup heavy cream
Viewed: 491 - Published at: 8 years agoIngredients
- 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
Method
- 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.
