SLICED WHITE CHICKEN WITH CREAM OF MUSHROOM

 

Contributed by:       John Mancini

 

Ingredients:

 

5 tsp butter

1 ¼ cups sliced fresh mushrooms

¼ tsp thyme

4 tsp vegetable oil

1 lb boneless, skinless chicken breast, sliced

10 oz. Cream of mushroom soup (1 can of Campbell’s)

1 cup 35% cream

4 tsp parsley, preferably fresh

 

Directions:

 

Melt butter in a frying pan and sauté mushrooms.  Add thyme and lemon juice, mix and set aside.  In a large frying pan, heat oil and brown sliced chicken.  Add salt and pepper to taste and remove excess fat.  Add the cream of mushroom soup and cream.  Simmer at medium heat for 1 minute.  Add mushrooms and sprinkle with parsley.  Serve on a bed of cooked white rice or pasta.