Chicken Breasts with Almonds

By jeknudson

Ingredients

• 6 skinned and boned chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 1/2 cup dry white wine
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 cup heavy cream
• 1/4 cup toasted sliced almonds
• 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
• Hot cooked rice

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. Place chicken in a 13- x 9-inch baking dish. Sprinkle chicken with salt and pepper.
2. Melt butter in a medium skillet over medium-high heat. Add mushrooms, and sauté 4 to 6 minutes or until golden brown. Add wine; cook, stirring often, 2 minutes. Stir in soup and cream, and cook, stirring often, 3 minutes. Pour mushroom mixture over chicken.
3. Bake at 350° for 40 to 45 minutes or until bubbly. Remove from oven, and let stand 10 minutes. Sprinkle with almonds and chopped parsley. Serve over hot cooked rice.