This recipe was modified from a Quick Cooking magazine recipe. I normally don't 'change' the original recipe because it's been disasterous before, but this time it turned out to be really good. Granted this is not probably a really low fat recipe, but it's not too bad either. If you want to lighten it up, use a low fat cream of chicken soup!
Chicken with Mushroom Sauce
Serves 8
My own creation
Ingredients:
* 8 bone-in chicken breast halves (8 ounces each)
* 2 tablespoons olive oil
* 2 cups sliced fresh mushrooms
* 2 green onions, chopped
* 1 can cream of chicken soup
* 1 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup water
Directions:
In a large skillet, brown chicken over medium heat in oil . Cover and cook for about 20 minutes or until juices run clear. Remove chicken; keep warm.
In the same skillet, saute mushrooms and onions until tender. Stir in cream of chicken soup, butter, salt, water and pepper. Stir sauce until smooth.
Let cook for a few minutes; Return chicken to skillet; heat through.
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