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Gluten Free Creamy Chicken with Mushrooms
Prep time
Cook time
Total time
Gluten Free Creamy Chicken Mushrooms
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 chicken breasts, skinless and boneless
- 2 packages 12 oz Pacific Organic Cream of Mushroom Condensed Soup - gluten free
- ½ cup whole milk
- 3 tablespoons butter
- 2 garlic cloves, minced
- kosher salt
- black pepper
- 1 pound sliced white mushrooms
- olive oil
- 1 teaspoon fresh thyme, minced
- fresh parsley, chopped for garnish
Instructions
- Drizzle olive oil over chicken and season with garlic, thyme, salt and pepper.
- Preheat a large cast iron pan to medium high heat and cook the chicken about 3 to 4 minutes per side. Transfer to a plate. On the same pan add butter and mushrooms. Saute mushrooms for about 6 to 8 minutes until they start to brown. Season with salt and pepper. Transfer the mushrooms to a plate. Pour the cream of mushrooms and milk to the pan. Bring to a slow boil then add the chicken. Let simmer for a couple minutes, season with salt and pepper then top with the sauteed mushrooms. Garnish with fresh parsley. Yum!
