3-4 skinless, boneless chicken breasts
7 T. butter, divided salt and pepper to taste
1 (6-oz.) can mushrooms (or fresh mushrooms, sliced)
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 c. cream or half and half, divided
1/2 tsp. chopped fresh rosemary
1/4 tsp. chopped fresh thyme
1 clove fresh garlic, minced
1/4 tsp. minced onion
1/2 c white wine
Linguine or cooked rice
Directions. Melt 5 tablespoons of butter in skillet on medium high. Cut chicken into chunks, season with salt and pepper and add to skillet. Cook until halfway done and golden brown, about 4-7 minutes. When browned, remove chicken to a 9 x 13 inch baking dish, sprayed with cooking oil spray. Set skillet aside and reserve drippings. In separate skillet, melt remaining butter over medium high heat, add mushrooms, onion, and garlic then saute. Add 1/4 cup of wine, stir and heat over low for about 5 minutes to reduce down a bit. Set mushroom mixture and drippings aside and keep warm. Preheat oven to 375 degrees. Add soups to reserved chicken drippings and mix well; Slowly add cream, stirring constantly, then add remaining 1/2 cup wine. Let simmer over medium heat until bubbly then add mushroom mixture. Pour soup mixture over chicken in baking dish. Cover with foil and bake for 30-40 minutes. Serve over linguine or rice.
Note: You may substitute dried spices for the fresh, but the fresh ones are so much better!
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