CHICKEN BREASTS MUSHROOM SOUP RECIPES

MUSHROOM SOUP SMOTHERED CHICKEN BREASTS RECIPE - FOOD.COM

Mushroom Soup Smothered Chicken Breasts Recipe - Food.com image

Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
olive oil
1 teaspoon minced garlic
1 medium red onion, chopped
2 cups mushrooms
10 ounces condensed cream of mushroom soup
1/4 cup water
salt
pepper
1 tablespoon basil
1 teaspoon cayenne pepper

Steps:

Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
Cook until chicken is done--time will vary depending on size of chicken breasts.
Serve chicken with sauce.
***Sauce is good on stuffing and mashed potatoes.

Nutrition Facts : Calories 330.9, FatContent 17.8, SaturatedFatContent 4.9, CholesterolContent 92.8, SodiumContent 591.9, CarbohydrateContent 9, FiberContent 1, SugarContent 3, ProteinContent 32.9

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP RECIPE - FOOD.COM

Mom's Chicken Breasts With Mushroom Soup Recipe - Food.com image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 3-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

Steps:

Preheat oven to 350°F.
Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
In a medium bowl, combine condensed soup and half and half.
Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

Nutrition Facts : Calories 273.4, FatContent 18.2, SaturatedFatContent 6.8, CholesterolContent 64.8, SodiumContent 761.8, CarbohydrateContent 8.8, FiberContent 0, SugarContent 1.5, ProteinContent 18.2

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Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

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MUSHROOM SOUP SMOTHERED CHICKEN BREASTS RECIPE - FOOD…

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