Chicken with Wild Mushroom Cream Sauce

I really LOVED this one! And look how pretty it is with all the colors too! Just looking at the picture makes me want to get some leftovers right now! This was a recipe emailed to me by Campbell's and while most of their recipes are more casserole-like, this one had a very elegant taste and look.

4 skinless, boneless chicken breast halves
ground black pepper
2 T all-purpose flour (I used cornstarch and just poured some into a shallow bowl, so more than 2 T)
2 T butter
2 c sliced mixed wild mushrooms (cremini, shiitake, oyster) (I used cremini)
4 green onions, sliced (about 1/2 cup)
1 c Chicken Stock
1/2 c chopped roasted red pepper
1/2 c sour cream
2 T chopped fresh parsley

Season the chicken with the black pepper. Coat with the flour. (I used cornstarch)
Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Add the mushrooms and onions and cook until they're tender.
Stir the stock 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 peppers and sour cream and cook until the mixture is hot.
Sprinkle with the parsley.


McKell and John said...

this looks amazing, I just bought the ingredients for it! And I have to tell you before I forget that you HAVE to try the kitchen cafe shrimp enchiladas. they are to DIE for. and you can easily use corn tortillas in them instead of flour.