Angel posted 01-23-99
Creamy Chicken and Mushrooms
2 tablespoons butter, divided
4 chicken breast fillets - can be left whole or sliced
1 1/2 cups mushrooms - sliced
1 medium onion - sliced
1 clove garlic - finely chopped
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup milk
1/8 teaspoon pepper
4 cups hot buttered noodles or rice.
Heat 1 tablespoon butter in a large skillet over medium high heat. Add chicken, cook 10 minutes or until browned.
Reduce heat to medium.
In remaining butter cook mushrooms and onions with the garlic until the onion is
tender and the liquid has evaporated, stirring often.
Stir in soup, milk and pepper; heat to boiling.
Return chicken to skillet. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often.
Serve over hot buttered noodles or rice.