Chicken Jaegar Recipe

Name: Chicken Jaegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tbsp olive oil; 4 None chicken breasts, pounded thin and breaded; 1/4 cup butter; 7 oz brown mushrooms, sliced; 2 cloves garlic, crushed; 2 tsp paprika; 1 x 14 oz can cream of mushroom soup; 1 1/4 cups heavy cream; 1/4 cup flat-leaf parsley, chopped; None None Rice or pasta, to serve

Servings: persons

2 tbsp olive oil
4 None chicken breasts, pounded thin and breaded
1/4 cup butter
7 oz brown mushrooms, sliced
2 cloves garlic, crushed
2 tsp paprika
1 x 14 oz can cream of mushroom soup
1 1/4 cups heavy cream
1/4 cup flat-leaf parsley, chopped
None None Rice or pasta, to serve

1
Heat oil in a large frying pan over medium heat. Cook chicken in 2 batches, 2-3 minutes each side, until cooked through. Drain on paper towel. Keep warm.
2
Heat butter in same pan. Saute mushrooms and garlic 2-3 minutes, until mushrooms are lightly browned and tender. Add paprika and cook, stirring, 1-2 minutes, until fragrant.
3
Stir in soup and cream. Simmer, uncovered, 2-3 minutes. Stir in 1/2 the parsley and season to taste.
4
Serve chicken topped with sauce and sprinkled with remaining parsley, accompanied by rice or pasta, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp olive oil, 4 None chicken breasts, pounded thin and breaded, 1/4 cup butter, 7 oz brown mushrooms, sliced, and more.

Yes, Chicken Jaegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Jaegar

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