6 boneless skinless chicken breast haves (4 oz. each)
1/2 tsp salt
1/4 tsp pepper
3-4 TBSP olive oil, divided
2 cups sliced fresh mushrooms
1 tsp. minced garlic
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup half-and-half cream
1/4 cup marsala wine or chicken broth
1/4 tsp chili powder
1/2 cup minced fresh parsley, divided
Instructions
Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4 in. thickness. Sprinkle with salt and pepper. In a large skillet, , cook chicken in 2 TBSP oil in batches for 5-7 minutes on each side or until golden brown and juices run clear; remove and keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
Originally Submitted
3/28/2008
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