HOW TO MAKE SMOTHERED CHICKEN WITH CREAM OF MUSHROOM RECIPES

Name: Chicken Breasts Smothered in a Mushroom Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 skinless chicken breast halves; 1 cup fresh mushrooms, sliced; 2 garlic cloves, minced; 1/4 cup onion, diced; 1 tablespoon olive oil; 1 (10 ounce) can condensed cream of mushroom soup; 1/2 cup half-and-half; 1/2 teaspoon dried basil; 1/8 teaspoon paprika; salt and pepper (to taste)

CHICKEN BREASTS SMOTHERED IN A MUSHROOM CREAM SAUCE RECIPE ...

Chicken Breasts Smothered in a Mushroom Cream Sauce Recipe ... image

Here is a tasty recipe where the ingredients are likely already in your kitchen! Just because this chicken is quick to prepare doesn't mean it lacks flavor. Serve over steamed rice or bow-tie pasta to finish this creamy chicken dish.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 skinless chicken breast halves
1 cup fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup onion, diced
1 tablespoon olive oil
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup half-and-half
1/2 teaspoon dried basil
1/8 teaspoon paprika
salt and pepper (to taste)

Steps:

Heat oil in medium size frying pan.
Saute mushrooms for 5 minutes (stirring often to prevent burning). Add diced onion and saute until translucent (about 3-5 minutes).
Add garlic and stir for 1 minute.
Add mushroom soup, 1/2 and 1/2, basil, paprika and salt and pepper to taste.
Mix well and take off heat.
Heat oven to 350 degrees F.
Wash and pat chicken dry.
Arrange chicken in a 2 quart baking dish.
Spoon mushroom mixture over chicken.
Sprinkle with croutons or parmesan cheese (optional).
Bake uncovered for 30 minutes or until juices run clear when pierced.

Nutrition Facts : Calories 274.4, FatContent 14.2, SaturatedFatContent 4.3, CholesterolContent 86.7, SodiumContent 648, CarbohydrateContent 8.1, FiberContent 0.4, SugarContent 1.9, ProteinContent 27.9

SMOTHERED CHICKEN RECIPE | SOUTHERN LIVING

Smothered Chicken Recipe | Southern Living image

Smothered chicken is a real-deal Southern staple. Cheap, hearty, and delicious, it's graced our dinner tables for decades past, always offering a welcome taste of nostalgia. There's just something about tender, budget-friendly chicken breast generously coated in a warm, buttery sauce that feels both comforting and indulgent.At the core, smothered anything is about enhancing the main ingredient with a bevy of spices and a few creamy additions. Between all the brilliant vehicles for a smothering gravy, like pork chops and cube steak, chicken is a Southerner's bread and butter: the original.In this smothered chicken recipe, a savory sauce of paprika, thyme, garlic, butter, and cream of mushroom soup (speckled with tender onions and mushrooms) takes a classic dinner to new heights. We dressed it up even more with a splash of white wine, which can be omitted by increasing the milk to 1 1/3 cups. Learn how to make smothered chicken tonight, and you'll be ready to serve this easy recipe at Sunday dinner with wide egg noodles, or rice. Get ready to receive rave family-favorite reviews.

Provided by Southern Living

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 (8-oz.) package wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces
2 tablespoons chopped fresh parsley

Steps:

Prepare noodles according to package directions. Keep warm.
Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.
Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

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