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Chicken with Wild Mushroom Cream Sauce Recipe

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This recipe for Chicken with Wild Mushroom Cream Sauce is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast tabs (about 1 lb)
Black pepper new
2 tbsp AP flour
2 tbsp butter
2 cups sliced mix while mushrooms cremini, shiitake, oyster) about 4oz
4 green onions, sliced (about ½ c)
1 c Swanson's chicken stock
½ c roasted red pepper
½ c sour cream
2 tbsp chopped fresh parsley
Directions:
Directions:
Season the chicken with the black pepper. Coat with the flour.

Heat the butter in a 10-in skillet over medium high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the mushrooms and onions and cooked until they are tender. Stir in the stock into 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 peppers and sour cream and cook until the mixture is hot. Sprinkle with the parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Dried wild mushrooms can be used instead of fresh ones. Soak 1oz of dried mushrooms in Swanson stock and cover for 10 minutes before serving.

 

 

 

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