Chicken with Wild Mushroom Cream Sauce
Add a bit of elegance to your easy chicken recipes by making Chicken with Wild Mushroom Cream Sauce. Featuring a flavorful blend of ingredients and an easy-to-make sauce, it may wow your family with its stunning taste. Serve with mashed potatoes and your favorite vegetables. Make it tonight.
Easy Substitution: Dried wild mushrooms can be used instead of fresh ones. Soak 1 ounce dried mushrooms in Swanson® Chicken Broth or Stock for 10 minutes. Drain the mushrooms well and slice.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Preparation Time15 min
Cooking Time25 min
- 1 1/4 pound skinless, boneless chicken breast halves
- 2 tablespoons flour
- 2 tablespoons butter
- 4 ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)
- 4 green onions, sliced (about 1/2 cup)
- 1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/2 cup chopped drained jarred roasted red pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Season the chicken with black pepper and coat with the flour.
Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender.
Stir the broth in 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 roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.
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