This delicious dinner starts in a skillet. Chicken that has been coated in paprika, salt and pepper is browned in a skillet. Then onions and mushrooms are cooked until soft. Next chicken broth, bay leaves and cream of mushroom soup are stirred into the pan. The browned chicken is added to the pan. Everything is cooked for 30 minutes until the chicken is fully cooked and the liquid bubbles. Then half-n-half is stirred into the sauce. The chicken and mushrooms are served over mashed potatoes.
Course
Entree
Prep Time20minutes
Cook Time45minutes
Servings8people
Ingredients
1tbsppaprika
1tspsalt
½tspblack pepper
¼tspground nutmeg
2lbsboneless, skinless chicken breasts, cut into 2 inch thick pieces
1tbspbutter
2cupsthinly sliced onions
1lbmushroomshalved
¾cupwhite wine
2cupschicken broth
2bay leaves
10.75ozcream of mushroom soup
¼cuphalf-n-half
6servings instant mashed potatoes
Fresh parsley
Instructions
In a large bowl, combine paprika, salt, pepper and nutmeg. Add the chicken and toss until meat is coated.
In a deep skillet, heat the butter over medium-high heat. Add the chicken and sauté until lightly browned, about 3 minutes per side. Transfer to a plate.
Add onions to the pan and cook, stirring until tender. Add the mushrooms and sauté for 5 minutes. Pour in the wine and stir to lift any browned bits from pan. Continue to cook until the wine is reduced by half. Add the chicken broth and bay leaves and stir. Then add the soup and stir until smooth. Return the chicken to the pan, cover and lower heat to medium-low so the liquid bubbles around the edges. Cook for 30 minutes.
Remove the lid, remove the bay leaves and stir in the half-n-half. Sprinkle with parsley. Serve the chicken and gravy with the mashed potatoes.