Creamy Mushroom Chicken

Creamy Mushroom Chicken Recipe

By Tammy Algood Published: March 1, 2014

• Yield: 4 to 6 servings

Ingredients

• 2 tablespoons canola or vegetable oil
• 1 tablespoon unsalted butter
• 1 sweet onion peeled and diced
• 1 8-ounce package mushrooms fresh, sliced
• 4 to 6 boneless chicken breasts
• 1 tablespoon paprika
• 1 small red bell pepper seeded and chopped
• 1/2 cup chicken stock or water
• 2 teaspoons garlic salt
• 3 tablespoons sour cream room temperature
• 3 tablespoons heavy cream or half-and-half room temperature
• cooked egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the oil and butter in a large skillet over medium heat. When the butter melts, add the onions and mushrooms and sauté 4 minutes. Add the chicken and sprinkle with the paprika. Cover and cook 10 minutes.
   
2. Add the peppers, stock and salt and reduce the heat to low. Cook 45 minutes or until the chicken is completely done. Just before serving, stir together the sour cream and cream and add to the chicken mixture. Serve over hot cooked egg noodles and garnish with the parsley.