Chicken With Baby Portabella Cream Sauce

1. 1

   In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.

2. 2

   To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.

3. 3

   Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.

4. 4

   Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.

5. 5

   Bring to a boil, then reduce heat. Cover and simmer on low heat for 10 minutes. Remove from heat and serve.

* Per serving · 4 servings · Values may vary.