Creamy Mushroom Chicken

Here's a recipe pulled straight out of the pantry. Every so often it's a good idea to see what you have sitting around and make something from it. In this case, the jumping off point was a can of Cream of Mushroom soup. The only thing I did not already have was the mushrooms. This whole thing should take about 30 minutes.

Here's what you'll need:

1 cup sliced mushrooms (or more depending on if you like mushrooms)

2 tbsp butter

1 can Cream of Mushroom soup

4 chicken breasts

Salt & pepper

1/4 cup flour

2 tbsp olive oil

1/4 cup chicken broth

In a skillet, melt the butter over medium-high heat. Saute mushrooms until soft. Move to a bowl and save for later.

In same skillet, heat olive oil. Pound chicken breasts to about 1/8 inch thick. Season on each side with salt and pepper. Dredge in flour. Brown in oil about 4-5 minutes on each side. Move chicken to a plate.

Add chicken broth to skillet and scrape up drippings and other bits in skillet. Add mushrooms back in along with Cream of Mushroom soup. Mix everything together over medium heat. Add in chicken and coat with soup mixture. Cover and simmer about 8-10 minutes or until chicken is done, turning chicken half way through.

 

Top with mushroom sauce to serve.

This would go great with some rice or egg noodles and a veggie. In the picture above, I served it with Au Gratin Potatoes (recipe to come), but the combo of creamy chicken and cheesy potatoes was a little heavy.