By Paul Briand
I appreciate the fact that you can make a mushroom-based sauce for a chicken dish using a good old Campbell’s soup recipe, especially now that the company is introducing low-salt soups into its line.
I had good success with Southwest White Chicken Chili using a Campbell recipe.
But sometimes it’s just good to create your own creamy mushroom sauce for pan-fried chicken, and I found this recipe recently while combing through my news feeds from the Associated Press.
1 tablespoon olive oil
1 large onion, diced
8-ounces sliced white button mushrooms
2 cloves garlic, minced
1 1/4 pounds chicken (breasts, legs, thighs or mix)
2 cups chicken broth
4 sprigs fresh thyme
2 teaspoons cornstarch
1/4 cup cool water
2/3 cup low- or no-fat sour cream
1. In large skillet over medium-high, heat the olive oil, and add the onion, mushrooms and garlic, saute for 4 minutes;
2. Add chicken, turning to brown evenly, four 4 minutes. Be mindful to stir the vegetables as well;
3. Add chicken broth and thyme, bring to boil then reduce heat to simmer. Partially cover and cook for 12 - 15 minutes or until the chicken pieces are cooked through;
4. Remove chicken and set aside. Cover with foil to keep warm;
5. Return skillet heat to medium. Mix cornstarch and water in small glass, and add to the skillet, stirring constantly until mixture thickens;
6. Remove skillet from heat and add sour cream. Season with pepper;
7. Serve chicken over rice or pasta. Spoon creamy mushroom sauce over it.