Recipe

Herbed Chicken And Mushrooms Recipe


Herbed Chicken And Mushrooms Recipe
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Lightly seasoned chicken breasts are quickly pan- fried and smoothered in a mushroom wine sauce

Paulasue1

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Ingredients
  • Herbed Chicken and Mushrooms
  • 2 TBS. all- purpose flour
  • ¼ tsp. Ground sage
  • ¼ tsp. Dried thyme leaves, crushed
  • 4 skinless, boneless chicken breasts
  • 2 TBS. margarine or butter
  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1/3 cup water
  • ¼ cup Chablis or other dry wine
  • 2 cups fresh sliced white mushrooms OR 4 oz. Fresh sliced shiitake mushrooms
  • Sliced green onions and orange slices for garnish

Directions
  1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture
  2. In a 10- inch skillet over medium- high heat, in hot margarine, cook chicken 15 minutes or until browned and no longer pink in center. Remove; set aside. Keep warm. Spoon off fat.
  3. In same skillet, combine soup, water, wine and mushrooms. Heat to boiling. Cover and reduce heat to low. Cook 5 minutes stirring occasionally.
  4. To serve, arrange chicken over cooked rice and spoon sauce over chicken. Garnish with green onions and orange slices.

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Comments


SORRY--THE FINGER SLIPPED AND DIDN'T "FORK' it right. I love this type of recipe. I was going to the 5 forks! This is something right down my alley.


Another great recipe. Love a good chicken dish. Thanks


Mmmmm, I would need an extra glass of Chablis to have it while I am making this recipe! Excellent!


Sounds delicious to me, too. And I'm with Elga, I'd be sipping the Chablis while cooking it. Wonderful idea...great recipe. High 5 and thanks!


Wonderful!


You've got my 5 forks on this delicious looking recipe. I LOVE IT!


I gave this recipe a HIGH 5 but my five forks only pulled the rating up to 4.4 Not fare because this recipe looks amazing and thanks for sharing it with all of us.


Wonderful recipe mushrooms and cream of chicken a plus high5


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