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Mushroom and Herb Chicken Recipe

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Ingredients

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

Instructions

  1. In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon pepper, rosemary, salt, and thyme.
  2. In a large skillet brown the chicken breasts in 1 tablespoon of butter on both sides.
  3. 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.
  4. While the chicken is cooking cook the egg noodles according to package directions; drain and butter the noodles with the remaining butter.
  5. Serve the chicken and sauce over the egg noodles garnished with the chives.

Find it online: https://cullyskitchen.com/mushroom-and-herb-chicken-recipe/