How to Make Chicken Sauteed with Mushrooms

This wonderful chicken dish is satisfying and full flavored with mushrooms. You can use canned mushrooms, or for a real treat use a portabella mushroom. In only 35 minutes you can have this chicken ready to serve hot at the dinner table, your family will think you've slaved all day in the kitchen. This chicken dish surely is a stick-to-your-ribs comfort food.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 Boneless, skinless chicken breasts
• 1/3 Cup flour
• 1 Teaspoon salt
• 1/4 Teaspoon pepper
• 3 Tablespoons butter or margarine
• 1/4 Teaspoon minced garlic
• 1 Cup green onions, sliced
• 1 Cup sliced mushrooms
• 3/4 Cup chicken broth
• 1 10 Ounce can of mushroom soup

Chicken Sauteed With Mushrooms

1. With mallet, pound each chicken breast to a 1/4 inch thickness. Combine the flour, salt, and pepper on a plate and coat chicken breasts with it.
2. Melt butter or margarine in skillet over medium high heat. Saute green onions, mushrooms, and garlic for 3 to 4 minutes. Using a slotted spoon remove onions and mushrooms and set aside.
3. Put chicken in the skillet and cook for about 5 minutes on each side. Add the cream of mushroom soup and the chicken broth to the skillet. Stir frequently and cook for 5 to 6 minutes.
4. Put the mushroom mixture back into the skillet and simmer on low for 5 more minutes, stirring occasionally. Serve when chicken is done. Serves 4.

Tips & Warnings

• Use a meat thermometer if you're unsure if the chicken is thoroughly cooked. Temperature should be at least 160 degrees.
• Although you can wash mushrooms in water, it's better to wipe the soil off with a damp paper towel.
• Substitute turkey cutlets for the chicken if desired.
• Remember to wash all utensils and surfaces with soapy water when handling raw chicken.