01 May 2010

Chicken With Mushroom Cream Sauce Over Fettuccine

2 chicken breasts
1/4 cup diced onion
2 cloves garlic, finely diced
1 package sliced mushrooms
1/4 cup white cooking wine or chicken broth
2 cans cream of mushroom soup
salt and pepper

Brown chicken breasts on both sides in a skillet and remove and set aside. Saute onions in a little bit of olive oil. Add garlic and saute, then add sliced mushrooms and saute. Add white cooking wine or chicken broth to deglaze the skillet. Add 2 cans of soup. Season with salt and pepper. Stir to combine everything as to look like a sauce. Put the browned chicken breast in the sauce to finish cooking, simmering for about 10-15 minutes. Serve over cooked fettuccine. Top with Parmesan cheese.

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