This versatile skillet dish lets your elegant and easy entertaining style shine through to your everyday cooking. It features flavorful ingredients in an easy-to-make sauce that will please guests and family alike.
cost per recipe: $6.83
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons all-purpose flour
ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)
green onion, sliced (about 1/2 cup)
cup Swanson® Chicken Broth or Swanson® Chicken Stock
cup chopped, drained, jarred, roasted red bell pepper
cup sour cream
tablespoons chopped fresh parsley
Season the chicken with black pepper as desired and 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 well browned on both sides. Add the mushrooms and onions and cook until they're tender.
Stir the broth 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 roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.