Chicken with Wild Mushroom Cream Sauce Recipe

4

Ingredients

1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons all-purpose 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

Preparation

Step 1

1. Season the chicken with black pepper and coat with the flour.

2. 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.

3. 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.

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.