Chicken with Wild Mushroom Cream Sauce
This versatile skillet dish lets your elegant and easy entertaining style shine through to your everyday cooking. It features flavorful ingredients in an easy-to-make sauce that will please guests and family alike.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons butter
4 ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)
4 green onion, sliced (about 1/2 cup)
1 cup Swanson® Chicken Broth
0.5 cup chopped, drained, jarred, roasted red bell pepper
0.5 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour
2 tablespoons butter
4 ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)
4 green onion, sliced (about 1/2 cup)
1 cup Swanson® Chicken Broth
0.5 cup chopped, drained, jarred, roasted red bell pepper
0.5 cup sour cream
2 tablespoons chopped fresh parsley
Instructions
Season the chicken with black pepper as desired and coat with the flour.
Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender.
Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.
Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender.
Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.
Chicken with Wild Mushroom Cream Sauce
This versatile skillet dish lets your elegant and easy entertaining style shine through to your everyday cooking. It features flavorful ingredients in an easy-to-make sauce that wil...
Directions
Print
Season the chicken with black pepper as desired and coat with the flour.Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender.Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.
Ingredients
1.25 pounds skinless, boneless chicken breast halves2 tablespoons all-purpose flour2 tablespoons butter4 ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)4 green onion, sliced (about 1/2 cup)1 cup Swanson® Chicken Broth0.5 cup chopped, drained, jarred, roasted red bell pepper0.5 cup sour cream2 tablespoons chopped fresh parsley
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