Wednesday, December 11, 2013

Creamy Chicken and Mushrooms

Today I am going to share with you lovely readers a super easy recipe that is sure to please anyone!

This dish is one of my all-time favorite dishes, and a constant go-to when I am not sure what to make. The rich creaminess of the sauce paired with mushrooms makes this dish seem complicated. But I promise it’s just the perfect touch no matter who you’re feeding, and you’ll see just how easy it is to whip up. 

Pair it with some cooked spinach and brown rice, or egg noodles work great as well. 

Creamy Chicken and Mushrooms

·        2 tablespoons butter
·        1 1/4 lbs boneless, skinless chicken breast halves
·        4 ounces sliced mushrooms (about 1 1/2 cups)
·        1 small white onion, sliced (about 1/4 cup)
·        1 small clove garlic, minced
·        1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
·        1/2 cup milk
·        2 tablespoons dry sherry
·        1/8 teaspoon ground black pepper
·        1/2 teaspoon garlic salt
about 4 cups cooked brown rice (you could also use noodles)

  • Heat 1 tablespoon of butter in a large non-stick skillet, over medium-high heat. While butter is melting, season chicken with garlic salt and black pepper. Once seasoned, add chicken to the skillet and brown on both sides, about 5-8 mins per side depending on the thickness of the chicken. Once cooked, remove chicken from skillet, cover with foil and set aside.
  • Reduce heat to medium and add the remaining butter to the skillet. Once butter is melted add the mushrooms, onion, and garlic to the skillet and cook until the vegetables are tender.
  • Next, stir-in the soup, milk, sherry and black pepper in the skillet and bring to a boil. Add the cooked chicken back into the skillet and reduce heat to low. Cover and cook for 5 minutes. Serve chicken with mushroom sauce over rice (or noodles).
  • Enjoy