Side Pannel
Mushroom and Herb Chicken
Mushroom and Herb Chicken
- Recipe Submitted by maryjosh on 05/07/2018
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)
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
