Creamy Mushroom Chicken

Serves 1
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Directions

  1. 1Place the chicken breast between parchment paper and pound with a meat mallet until thin.
  2. 2Place the chicken breast between parchment paper and pound with a meat mallet until thin.
  3. 3Place the chicken breast between parchment paper and pound with a meat mallet until thin.
  4. 4Season both sides of the chicken with garlic salt, paprika and italian seasoning.
  5. 5Season both sides of the chicken with garlic salt, paprika and italian seasoning.
  6. 6Season both sides of the chicken with garlic salt, paprika and italian seasoning.
  7. 7Heat olive oil in a large sauté pan.
  8. 8Heat olive oil in a large sauté pan.
  9. 9Heat olive oil in a large sauté pan.
  10. 10Add chicken to the hot pan and cook until browned and internal temperature is 165°F.
  11. 11Add chicken to the hot pan and cook until browned and internal temperature is 165°F.
  12. 12Add chicken to the hot pan and cook until browned and internal temperature is 165°F.
  13. 13Remove the chicken from the pan.
  14. 14Remove the chicken from the pan.
  15. 15Remove the chicken from the pan.
  16. 16Dice onion.
  17. 17Dice onion.
  18. 18Dice onion.
  19. 19Melt butter in the same pan.
  20. 20Melt butter in the same pan.
  21. 21Melt butter in the same pan.
  22. 22Sauté onions and garlic in butter until fragrant.
  23. 23Sauté onions and garlic in butter until fragrant.
  24. 24Sauté onions and garlic in butter until fragrant.
  25. 25Stir in chicken broth, heavy cream, and cream of mushroom soup until bubbly.
  26. 26Stir in chicken broth, heavy cream, and cream of mushroom soup until bubbly.
  27. 27Stir in chicken broth, heavy cream, and cream of mushroom soup until bubbly.
  28. 28Lower heat and add chicken back to pan, spooning sauce over top until chicken is reheated.
  29. 29Lower heat and add chicken back to pan, spooning sauce over top until chicken is reheated.
  30. 30Lower heat and add chicken back to pan, spooning sauce over top until chicken is reheated.
  31. 31Serve over rice and top with fresh basil.
  32. 32Serve over rice and top with fresh basil.
  33. 33Serve over rice and top with fresh basil.

Ingredients

  • boneless skinless chicken breasts; cut in half lengthwise
  • boneless skinless chicken breasts; cut in half lengthwise
  • boneless skinless chicken breasts; cut in half lengthwise
  • garlic salt
  • garlic salt
  • garlic salt
  • paprika
  • paprika
  • paprika
  • italian seasoning
  • italian seasoning
  • italian seasoning
  • olive oil
  • olive oil
  • olive oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 onion diced
  • 1 onion diced
  • 1 onion diced
  • minced garlic
  • minced garlic
  • minced garlic
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 can cream of mushroom soup
  • 1 can cream of mushroom soup
  • 1 can cream of mushroom soup
  • rice
  • rice
  • rice
  • fresh basil
  • fresh basil
  • fresh basil

Equipment

wooden boardknifemeat hammerlarge sauté panspoonmeasuring cupspoon

Tips

  • Pound chicken breasts to thin.
  • Season both sides of the chicken breasts.
  • Cook chicken until both sides are browned and the internal temperature reaches 165°F.
  • Sauté onions and garlic in butter until fragrant.
  • Spoon sauce over chicken until reheated.