• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Mushroom and Herb Chicken

  • Recipe Submitted by on

 Ingredients List

  • 4 boneless skinless chicken breasts (pounded down to about ½ inch)
  • 1 can mushroom stems and pieces (drained)
  • 2 tablespoon butter (divided)
  • 1 can condensed cream of mushroom soup (undiluted)
  • ½ cup chicken broth
  • 2 teaspoons chives (sliced)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried Rosemary
  • ¼ teaspoon dried thyme
  • Egg noodles cooked according to package directions. (About 12 ounces)


in a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon-pepper, rosemary, salt, and thyme.
In a large skillet brown the chicken breasts in 1 tablespoon of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer and cook the chicken breasts covered for 8 to 10 minutes to an internal temperature of 165F.
While the chicken is cooking cook the egg noodles according to package directions; drain and butter the noodles with the remaining butter.
Serve the chicken and sauce over the egg noodles garnished with the chives.

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