Swanson Chicken with Wild Mushroom Cream Sauce

This distinctive skillet supper sounds complicated - but it isn't - it's
just simply delicious!

Swanson Chicken with Wild Mushroom Cream Sauce
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 25 min.

4 skinless, boneless chicken breast halves
ground black pepper
2 tbsp. all-purpose flour
2 tbsp. butter
2 cups sliced mixed wild mushrooms (cremini, shiitake, oyster)* (about 4
ounces)
4 green onions, sliced (about 1/2 cup)
1 cup Swanson(R) Chicken Stock
1/2 cup chopped roasted red pepper
1/2 cup sour cream
2 tbsp. chopped fresh parsley

Directions:
Season the chicken with the black pepper. Coat with the flour.
Heat the butter in a 10-inch skillet over medium high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Add the mushrooms and onions and cook until they're tender.
Stir the stock in the skillet and heat to a boil. Reduce the heat to
low. Cover and cook for 5 minutes or until the chicken is cooked
through. Stir in the peppers and sour cream and cook until the mixture
is hot. Sprinkle with the parsley.
*Dried wild mushrooms can be used instead of fresh ones. Soak 1 ounce
dried mushrooms in Swanson(R) Stock and cover for 10 minutes before
using. Serves 4.

Kitchen Clip:
Serve with a tossed green salad and some white rice cooked in Swanson(R)
Chicken Broth instead of water.
Received on Wed May 6 15:04:10 2009