Creamy Chicken and Mushrooms
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2 to 3 lbs
chicken breasts, boneless and skinless trimmed and filleted
onion, sliced thinly
chopped green onion
chicken broth or stock
condensed cream of chicken soup
wash, trim and fillet chicken, pat dry and season with salt, pepper and paprika.
fry chicken in butter to brown on each side, adding more butter as needed. place browned chicken in baking dish and repeat until all chicken is browned.
after all chicken is fried add remaining butter (if there is any) and add garlic, onions, mushrooms, and green onion. sautee for 3 to 5 minutes.
add broth to pan to deglaze, bring to boil.
add cream of chicken or cream of mushroom soup, and heavy cream, mix and bring to light boil again.
pour pan contents over chicken and bake at 350 degrees for 20 to 25 minutes, or until bubbling.
serve over rice or egg noodles.