Sautéed Chicken Breasts with Creamy Cheese and Mushroom Sauce
(Shared recipe submitted by Ric.)
Ric writes: "This has always been a tasty main dish treat for me. I hope you and yours enjoy. I have occasionally added a sprinkle of sweet basil, as well as marjoram, since both agree with all the ingredients."
- 1 can cream of mushroom soup
- 1 can cheddar cheese soup
- 4 ounces fat-free sour cream
- 1 to 2 tablespoons butter
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon paprika
- Salt and pepper to taste
- Onion powder to taste
- 3 or 4 medium-sized white button mushrooms, chopped
With a fork, in a quart bowl or larger, blend the contents of the soups with the sour cream. In a 16-inch pan, on an electric stove top set to medium, melt the butter and add the chicken, lightly sautéing the chicken. Add spices while turning the chicken and, after 2 to 3 minutes per side, add the mushrooms. Next, add the blended soups and sour cream. Coat the chicken (immerse) in the soup-sour cream mixture and back the heat off to low and cover. Turn the chicken every 10 minutes or so, mixing everything as you go. Generally, after 45 minutes, it should be ready to eat.
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