Creamy Chicken & Mushrooms
Submitted by revclaus
Golden-browned chicken breasts smothered in a garlicky mushroom and onion cream sauce, served over egg noodles. A one-skillet weeknight dinner in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minChicken breast can be boring. This recipe makes sure it isn’t.
Four boneless breasts get seared golden, then set aside while mushrooms, onion, and garlic cook down in the same skillet until all the liquid evaporates and everything turns deeply savory.
Cream of mushroom soup and milk build a quick sauce that the chicken simmers in for just five more minutes. Spoon it all over a pile of egg noodles and you’ve got a weeknight dinner that feels like it took real effort.
Kitchen Tips
- Let the mushroom liquid fully evaporate before adding the soup. This concentrates the flavor and keeps the sauce from being watery.
- Don’t move the chicken around while browning. Let it sit undisturbed so you get that golden crust.
- Cook the chicken just until no longer pink after returning it to the sauce. Overcooking boneless breasts is the fastest way to dry them out.
Ingredients
Directions
In large skillet over medium-high heat, heat one tablespoon Add chicken; cook 10 minutes or until browned. Remove. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often. Stir in soup, milk and pepper; heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve with noodles.
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