Cream of Mushroom Chicken Breasts
This Cream of Mushroom Chicken Breasts are stove-top to table ready in 30 minutes time. And are super easy to make and absolutely delicious. Plus this dish serves well over pasta, rice or mashed potatoes.
Wanting more easy and delicious chicken breasts recipes? Try my Creamy Leek Chicken
The secret to serving the best pan seared Chicken breasts, is making sure you use enough butter to fry them in.
Which helps to keep them moist and delicious!
CREAMY MUSHROOM SAUCE FOR CHICKEN
Yes, this RECIPE creates a creamy mushroom sauce for chicken that is made with mushroom soup, along with milk, flour and parmesan cheese. Prior to making the sauce, you will simply want to brown your sliced chicken breasts in a oil/butter mixture. And do the same to the mushrooms.
This recipe is not only delicious it is super easy to make a versatile as it can be enjoyed as is or served over pasta, rice or potatoes.
Now if you do not have a can of mushroom soup, you can omit that if desired and make your own white sauce. I highly recommend though making it with chicken stock and flour. Simply cook down the flour in some butter and then thicken up your gravy by adding chicken stock and cream vs milk to the sauce to create the white sauce that you crave.
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Cream of Mushroom Chicken Breasts
Ingredients
- 4 tbsp Butter
- 1 tsp cooking oil
- 2 Chicken Breasts, sliced to make four
- 1 can of Campbell's Mushroom Soup
- 226 grams sliced mushrooms
- 1/4 cup of Chicken stock
- 2 tbsp of Greek Yogurt
- 1 tsp of Dijon Mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Slice the Chicken breasts in half and season with salt and pepper.
- Saute in a low profile pan with butter and oil till lightly browned.
- Remove and set the chicken aside.
- Do the same for the mushrooms and set aside.
- Add in the Dijon mustard, Campbells mushroom soup, chicken stock and Greek yogurt.
- Stir to combine and bring to a medium boil
- And back in the cooked chicken.
- Sauté on low/medium heat for a couple minutes
- Enjoy!