Mushroom Chicken With Sour Cream Au Jus Recipes

SKILLET CHICKEN RECIPE

Steps:

• Season chicken with 1 tsp thyme, oregano, salt and pepper and mix to coat evenly.
• In a skillet, heat oil and cook chicken until golden, on both sides. Remove chicken into a bowl and keep aside.
• Saute garlic for 1 minute or until fragrant then add mushrooms. Fry until they're soft.
• Meanwhile mix 1 tbsp flour with 2 tbsp milk and mix well.
• Add half the parsley, all milk and sour cream to the skillet, mix then add the flour mixture and mix well until the sauce thickens.
• Return chicken to skillet, add salt, pepper and water and simmer for 20 minutes or until the sauce reduces about half.
• Add half the cheese and mix.
• Turn the heat off, add the rest of the parsley and cheese and serve.

SOUR CREAM MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.

SOUR CREAM & MUSHROOM CHICKEN

Steps:

• Preheat your oven to 375 F
• Pour soup, sour cream and water into a bowl and mix well.
• Add italian seasonings and salt and pepper to taste. Remember that the sour cream is already salty so you shouldn't need much salt at all.
• Spray casserole dish with non stick spray.
• Place Chicken in Casserole dish.
• Cover chicken with the sauce you created.
• Sprinkle sliced tomatoes, mushrooms, and green onions on top.
• Cook for 30-45 minutes until the chicken is done.
• The sauce may seperate a little around the edges, but you can stir it up and it will be just fine.
• Serve over noodles or rice.

MUSHROOM CHICKEN WITH SOUR CREAM AU JUS

Steps:

• Coat chicken with flour. Heat dressing in large skillet; add chicken. Cook 5 min. or until browned on all sides, turning occasionally. Move chicken to one side of skillet.
• Add mushrooms and ¼ cup broth; cook and stir mushrooms 3 min. or until all liquid is absorbed.
• Pour in remaining broth; bring to boil. Cover; simmer on medium-low heat 20 min. Meanwhile, cook spaghetti as directed on package, omitting salt; drain. Add peas to chicken mixture; cook 5 min. Stir in sour cream; cook and stir just until heated through. (Do not boil.) Serve over spaghetti; sprinkle with bacon.

MUSHROOM CHICKEN

Steps:

• Melt 2 tablespoons butter in small to medium skillet on med-high heat. When the butter is melted, add the chicken.
• Place milk and 2 tablespoons butter in saucepan on medium heat.
• Stir chicken every two minutes or so until golden brown.
• While chicken is cooking, add cream of chicken, cream of mushroom, and sour cream to saucepan. Stir continually until creamy.
• When chicken is browned, add to the mushroom sauce and stir to coat the chicken.
• Turn heat on the skillet to high. Add the mushrooms to cook until tender. Add mushrooms to saucepan and stir to coat.
• Remove saucepan from heat and let it sit a few minutes until the soups have thickened a bit.
• Serve in a bowl with tortilla chips or on a plate with tortillas.