SAUTÉED CHICKEN BREAST WITH A CREAMY CHEESE AND MUSHROOM SAUCE

(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 both a sprinkle of sweet basil, as well as marjoram, since both agree with all the ingredients.“

INGREDIENTS

1 can cream of mushroom soup

1 can cheddar cheese soup

1 pound boneless/skinless chicken breasts

4 ounces fat-free sour cream

3 or 4 medium-sized white button mushrooms, chopped

1 teaspoon paprika

1 to 2 tablespoons butter

Salt and pepper to taste

Onion powder to taste

With a fork, in a minimum quart bowl, 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.

About Ric: Ric's email address is wunnerful1@cox.net.

Other recipes submitted by Ric:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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