Creamy Mushroom Skillet Chicken

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.

Ingredients

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

Directions

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.

Click here for recipe card.